Exotic Sprouted Fermented Black Beluga Lentils

“These lentils are fermented into a Spicy South Eastern Asian delite. Sprouting lentils are much easier to digest and you will also be able to assimilate more nutrients. “The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold.” Sally Fallon, Nourishing Traditions. Top salad, sandwich or eggs with the lentils, eat as is or place in soup just before serving. Try making spicy dosa with these.... Or add to home made bread dough for an exoctic flavor. In the photo I used Kraut source as my fermentation vessel but a Fido jar will work great.”
READY IN:
240hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a mason jar with the lentils, and then cover with slightly warm filtered water ( 1 tablespoon whey can be adding to the water) overnight. On the top you place a sprouting screen screwed into the lid. In the morning you drain and rinse it (doing so right through the screen), and then you invert your jar at an angle, allowing it to drain and air to circulate within your jar. Then all you have to do is rinse 2-3 times per day, and your seeds will turn into sprouts.
  2. Place everything but the lentils in a quart size jar and shake to blend.
  3. Add the lentils and give another shake to blend. be sure to leave head room.
  4. Rest on countertop out of light for 4-7 days. It will bubble up. Make sure to top a weight on it to keep submerged. You may want to place the jar in a bowl to prevent spills. It will/can overflow from the bubbling from fermentation.
  5. When ready to your liking place in refrigerator and chill a couple more days.
  6. Enjoy!

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