Certified Organic Green Lentils are low in fat and are high in fibre for good digestive function and also assist in lowering cholesterol reabsorption. In fact, green lentils contain more fibre than the red lentil. They are also high in iron (non-heme) and contain magnesium to aid in Calcium absorption and healthy nerve function. Remember that combining lentils with a grain like Rice or Amaranth gives you a complete protein mix. It's helpful to remember that sprouted lentils contain extra nutrients and are easier to digest due to their rich enzyme content. According to Traditional Chinese Medicine, lentils have a neutral thermal nature and are beneficial to the heart, circulation, stimulate adrenal function and increase vitality of the kidneys. You can use lentils to make Nonnas Lentil, Fennel & Celery Soup. We recommend to pre-soak these lentils before cooking to remove any remaining Saponin, a naturally occurring coating on seeds and pulses.
While some lentils are used for their ability to break down during cooking, green lentils retain their shape well once cooked. This makes them ideal for using in hearty salads, stews, and in stuffed vegetables. We recommend storing them in an airtight container in a cool, dry place, away from direct sunlight.
How to Sprout Organic Green Lentils:
- Rinse cup lentils and place in a sprouting container/jar.
- Add 2-3 cups of water, filling the jar three-quarters full; cover the jar with a sprouting mesh.
- Soak lentils at least 8 hours or overnight.
- Drain and rinse lentils thoroughly.
- Invert the jar at an angle so that the lentils will drain while still allowing air to circulate.
- Repeat rinsing and draining 2-3 times per day until sprout tails appear.
- Taste sprouts (not lentils) daily; discontinue rinsing and draining when sprouts have reached desired length and flavour.
- Drain for several hours before cooking or transferring to a covered container.
- Sprouts can be stored for up to 1 week in the refrigerator.
Certified Organic: ACO
Country of Origin: Canada
May contain traces of nuts, peanuts, gluten, pollen and other allergens.
