HOW TO SPROUT LEGUMES
⅓ cup-1 cup dried legumes (⅓ cup will give you about ½-⅔ cup sprouts) – I love mung beans, lentils and blue peas the most, but chickpeas, whero peas, adzuki and other beans can also be sprouted, too
1 Put legume (or mixture) in a glass jar (mason or agee jars are ideal), cover with plenty of cold, filtered water, screw on a sprouting lid (or use muslin secured with rubber band) and leave on bench overnight. 2 The following day, drain the water, rinse and drain again. Place jar on its side or rest upside down in a bowl on a slight angle to allow any excess water to drain off, then place on the bench in a light spot out of direct sunlight. 3 Rinse and drain sprouts each day as per step 2. After 2-4 days your sprouts will be ready to eat.
Sprouted lentil bites with coriander lime sauce. See page 57 for recipe.