Sprouting is certainly easier than it might seem. It’s actually too easy with the Bio Snacky original seed sprouter.
The toughest part was coming up with a recipe that will allowed me to taste the sprouts without using any over powering ingredient. One problem, my husband took half the sprouts to work to add to his salad. I was left with only half or them to come up with a recipe for dinner.
Keeping with the greens I decided to use the French Green Lentils I purchased over the weekend from the Bulk Barn with my $3 off coupon. I also wanted to keep it light. Looking in the fridge I pulled out a few more ingredients to see what I could create. I remember a while back making French lentils that incorporated toasted almonds so that combination popped into mind.
As I looked online and through my recipe books this afternoon I noted that sprouts can actually be added to any salad or sandwich. There is no need to look for a recipe you can just add the sprouts to any food that you plan on making.
Here is a look at the seeds sprouting over the last 4 days.
I’m happy to finally try sprouting on my own. It did seem complicated at first before reading the instruction however once I got started it was fun to wake up every morning to see how my seeds were sprouting along. In the evening after dinner I would water my sprouts again. This activity was a great learning experiment for me. It is also a great idea to share with kids and get them involved too. I know was looking forward to the taste test and so would a child that participated. Talk about a great way to get the kids eating some health sprouts!
Now the recipe I made with these alfalfa sprouts.
French Lentil Salad Recipe with baby’s hand! (These days Eva is a busy girl wanting to participate in everything I do.)
- 2 Tbsp olive oil
- 1 cup French green lentils rinsed
- Salt and pepper
- 1 lemon juiced
- 1 carrot, finely chopped or shredded
- 1 stalk celery, finely chopped
- 1 cup shredded red cabbage
- 1 red onion, finely diced
- 1/4 tsp red pepper flakes
- 1/2 cup toasted almonds
- 1 cup alfalfa sprouts (or try adding in the mung bean sprouts)
- In a medium saucepan, heat 1 olive oil over medium heat adding in the onion, carrot, and celery, and cook, stirring occasionally, until tender, about 8 minutes. Add in the lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25 minutes. Drain and season with salt and pepper. Let cool.
- In a medium bowl, whisk together remaining the olive oil, lemon juice, and pepper flakes. Add lentils, almonds, shredded cabbage and combine. To serve, place the alfalfa sprouts on plate in a circle. With spoon dish out the French Lentil Salad into the middle.
Now that you know how simple it is to sprout seeds, do you think you will try doing it yourself?