Red lentil sprouting seeds are nutritious and offer a mild peppery bite. These sprout seeds can be eaten raw, as sprouts in salads and sandwiches, or added to soups and other recipes calling for lentils.
Lentils (Lens culinaris) are bushy annual plants that are a part of the legume family. They are thought to have originated in the Middle East, or southeast Asia during the Neolithic period. It is thought to be one of the first agricultural crops, and it grows well in all of the limited rainfall areas of the world. Half the world’s production comes from India, but Canada is the world's largest exporter.
The history of man’s use of lentils goes back many centuries. Hippocrates prescribed them to his patients for liver ailments. In 19th century Europe they were called the "poor man's meat". In India there are over 50 varieties grown. In Jewish tradition lentils are considered, with eggs, to be the food of mourners.
You will need to soak the seeds for 8-14 hours, but they will sprout within 1-2 days. They should be rinsed at least every 12 hours to avoid mold growing. The seeds should be refrigerated after sprouting.
Precautions No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.