Sprouted lentils are incredibly nutritious and you don't have to pay swanky health food store prices for them - make your own at home!
It's as simple as soaking, draining, rinsing and letting them sit. Green, black, and de Puy lentils work best. Over time (I used green lentils and these ones took 4 days to sprout) this repeated rinsing and draining jump-starts the germination process, and sprouts begin to form.
Usually you'd cook lentils prior to eating so they're easily digested, but sprouting neutralizes the phytic acid which means more vitamins and minerals can be absorbed by your body as they're digested. It also helps break down the sugars which are the cause for forming intestinal gas ;)
Sprouted lentils are crunchy, refreshing, and filling. Use them in salads, lentil burgers, or corn fritters!
Sprouted Lentil Corn Fritters
1 cup self raising flour
1/3 cup milk
1 x 420g can corn kernels, drained
1 cup sprouted lentils
olive oil for frying
Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn and lentils. Don’t over-mix or the fritters will be tough.
Heat a large frying pan over medium heat with olive oil. Drop 1/4 cupfuls of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat with the oil and fritter mixture.
Serve fritters with your choice of sides: avocado, rocket, feta cheese, sweet chilli sauce or tomato relish.
Amanda is a registered personal trainer and certified boxing instructor who specialises in fitness for women. Her goal is to inspire women of all ages to enjoy living an active, healthy life!
As a Mum of an active boy and baby girl and owner of Perth-based personal training company She’s a Knockout, Amanda is dedicated to empowering women to be fit, strong and confident in themselves.