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Also known as: sprouted lentils, lentil seedlings
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They typically last 3 to 5 days. If they become slimy, smell sour, or turn dark brown, they should be discarded.
Freezing is not recommended for raw use as it destroys the crunchy texture. However, they can be frozen if you plan to use them in soups or stews.
Look for sprouts that are crisp, bright in color (usually light green or yellow), and have a fresh, earthy scent without any slime.
Mung bean sprouts are the closest substitute. Alfalfa sprouts or clover sprouts work well in sandwiches and salads.
While they can be eaten raw, lightly steaming them is safer for children, the elderly, or those with weakened immune systems due to potential bacterial growth during sprouting.
Sprouting increases the bioavailability of certain nutrients like Vitamin C and folate, and reduces anti-nutrients like phytic acid, making them easier to digest.
Rinse them well in a colander, pat them dry with a paper towel to prevent a soggy salad, and toss them with a light vinaigrette.
They are commonly used in fresh salads, Buddha bowls, sandwiches, wraps, and as a garnish for Indian dals or stir-fries.
lentil sprouts is a versatile ingredient found in cuisines around the world. With 106 calories per 100g and 8.96 grams of protein, it's a nutritious addition to many dishes.
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