Sprouted lentils

Sprouted lentils are produced by soaking and germinating dry lentil seeds in water for two to four days. The sprouting process significantly increases the content of vitamins (especially C and B vitamins), enzymes and the bioavailability of nutrients. The sprouts have a mild, nutty, fresh flavor and a satisfying crunchy texture. They are used primarily raw, in vegetable salads, in wraps and sandwiches, as a garnish for soups, or as part of healthy bowls such as Buddha bowls. They can also be lightly stir-fried or added to wok dishes. They are an excellent source of plant protein, fiber, iron and folic acid.