BELUGA SPROUTS

  I discovered beluga lentils last year in Yule. What a masterpiece of taste all on it´s own! My daughter loves them even more than me, and we have had them cooked throughout the year.
  But recently my stomach has begun to dislike cooked foods, so I figured I´ll try sprouting the lentils.
  I had to begin by searching the web of whether they could be sprouted or not, and if they could be eaten raw. The answer to both is yes!

Here´s what belugas look like dried, straight out of the bag.

First I soak them 8 hours, or over night, then rinse them a couple of times and place upside down in our dish drying cupboard at an 45 degree angle (these type of cupboards are common in Finland, but I´m not sure if anywhere else... Anyone?). Then I let them sit there for a couple of days, rinsing twice/thrice daily, until they´re ready.

These are two days old sprouts. Ready to be thrown into my mouth. The taste is awesome. At first bite the taste is somewhat sweet, then it turns rather neutral, and in the end their piquant peppery taste can be recognized. I prefer them plain, straight out of the jar.

We share a passion for these sprouts.

  Earlier I have sprouted mung beans, green lentils, and alfalfa. The first two I do not like the taste of, and the third is quite a job to rinse clean of husks in the end. But man, now I´ve found a sprout I really enjoy, both making and eating!