LENTIL BEAN SPROUTS RECIPES

Steps:

• Place lentils in a quart jar and cover with 2 cups water .
• Cover the top of the jar with cheesecloth(sometimes I use a clean thin washcloth) and secure with a rubber band.
• Let sit in water overnight(12 hours).
• The next day drain off water.
• Rinse and drain once or twice daily and keep out of sunlight.
• On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2" tail on them. They are ready!
• Place in glass jar or plastic jar or bag.
• They shouldn't be too wet. I use the jar that I used to sprout with.
• Keep in fridge.
• Use on salads, as a snack, in stir fries, ground up in spreads. When I'm halfway through the jar I start a new one. Enjoy!

Steps:

• Rinse lentils in a colander. Rinse soup vegetables and cut into small cubes. Peel and finely chop onion. In a saucepan, fry lentils, soup vegetables, and onion in butter. Deglaze with vegetable broth, bring to a boil and cook until lentils are al dente, about 35 minutes.
• Meanwhile, rinse and trim Brussels sprouts. Add sprouts to a pan of salted boiling water and stir in baking soda. Cook about 12 minutes, then drain and plunge sprouts into ice water. Drain well.
• Season lentils with salt and pepper. Rinse and halve cherry tomatoes. Rinse thyme and strip leaves from 2 stems.
• Five minutes before the end of the cooking time, add Brussels sprouts, cherry tomatoes, and thyme to lentils. Bring to a boil. Lift lentils and vegetables with a skimmer and place in soup bowls. Drizzle with olive oil and garnish with the remaining thyme.