When I was a child lentils were a staple. They thickened soups and stews, and often took the lead in a meal. My Anglo-Burman mother knew a lentil trick or two. But it wasn't until I was in my thirties that I realised lentils didn't have to be orange and split. My favourites now are the tiny slate coloured ones from Le Puy, in France, and I'm always delighted to find something new to do with them.
I'd eaten sprouted seeds on many occasions but had never tried to make them. Instructions regarding blotting paper covered trays and constant spraying to keep them from getting either too wet, or too dry, put me off. So I was thrilled when an hour's idle Pinterest browsing (no doubt when I should have been writing a lesson plan) led me to a simple jar method. Not only was it über easy, it looked pretty, and involved lentils which I had never thought of as seeds before. This is what I did:
I took a handful of Puy lentils and soaked them over night,
drained and transferred them to a jar. Within hours tiny white shoots appeared.
By the next day the shoots looked like this.
And on day three some tiny greens had appeared.
Day five: ready to eat and
bursting out the top of the jar.
They were delicious and are, apparently, scandalously healthy. If you want to do it you need to know that you must rinse them with cold water twice a day, and shake out as much of the water as you possibly can. I covered the jar in a piece of muslin which I then punched holes in with a sharp knife. This allowed me to do the rinsing and shaking without losing the lot down the sink, or faffing about with a colander. You can find the original and much more detailed recipe at Honest Fare, which is a rather nice site.