Sprouted Red Lentils
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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Sprouting red lentils at home is a simple and cost-effective way to boost the nutritional profile of your plant-based meals. This vegan preparation transforms humble dried pulses into vibrant, enzyme-rich sprouts with a delicate crunch and a mild, nutty flavour. Unlike larger beans, red lentils sprout remarkably quickly, making them an ideal project for those new to home sprouting or anyone looking to add fresh texture to their kitchen staples.
These versatile sprouts are excellent for adding to seasonal salads, folding into wraps, or garnishing savoury soups. Because they require no specialist equipment beyond a glass jar and some muslin, they are a practical addition to a healthy, whole-food diet. High in fibre and protein, these homegrown sprouts can be prepared a few days in advance and kept in the fridge, ready to elevate your weekday lunches.
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Ingredients for Sprouted Red Lentils
240ml red lentils
How to make Sprouted Red Lentils
Rinse lentils in cold water; drain. Repeat 2 more times; transfer to a 1-qt. glass jar and add cold water to cover. Secure a layer of cheesecloth or a paper towel over top with a rubber band. Let sit 12 hours.
Drain lentils, re-cover, and let sit at room temperature, rinsing and draining 1 or 2 times daily, until sprouted, 1–2 days.
Lentils can be made 5 days ahead. Cover and chill.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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