Beautiful salmon coloured sprouts. Make a nice snack when sprouted for about 3 days, or can be sprouted and cooked. An attractive addition to salads.
- Days to Sprout: 2 – 3 Days
- Soak Time: 6-12 hours
- Yield: 1/2 cup of dry seed yields 2.5 cups of sprouts
- Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Sprouting Direction
Soak: Put approximately 1/4 cup seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 6-12 hours. Drain well and invert jar at an angle on a sprouting rack, or in a bowl or drain rack.
Rinse: Twice a day, refill jar with cold water, swirl, and drain.
Enjoy! Ready to eat in (2-3) days. Refrigerate to store.
Helpful tip:
- If you notice hard seed after soaking, next time soak longer or use hot water 125F/50C let water cool down while soaking for 4-12hrs. Experiment with what works best.
Crimson lentils are known as masoor dal in India. Try sprouted crimson lentils in any recipe that calls for masoor dal! The plant likely originated in India, and lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 13, 000 to 9, 500 years ago.
Jaeger –
Very happy with my Mumm’s sprouts. A great addition to my salads.
lotte –
Very easy to spout.Excellent &crunchy for salads or sprinkled on cooked foods.Colorful also. Great sprouted & cooked in stews & stir .fries. So versitile. Easy to digest as well. Definitely a winner. Thanks ,MUMMS.
Jim –
I have no comment other than this is a good product
Elizabeth –
These lentils are great in salads and soups. They sprout easily and are so flavourful
Beat Hegnauer –
I use it for sprouting and in bread baking. Works very well. It’s ready to use in 5 to 6 days. Nice appearance with the Crimson colour.
I can recommend this produce to everybody.
NovaScotiaNan –
I didn’t expect to such a pretty salmon colour when the hulls came off. Colour blends beautifully with shrimp and salmon.
Styrmonix –
I bought 2 kilos of lentils (crimson and black), that’s how good they are. You can start eating them after a couple of days or keep growing them a few more days until they are quite green. The seeds are large, soft and tasty. The larger seed supports the growth period longer than small seeds. Also, there are no hulls to contend with which makes them a winner. =^]
Darren Zagrodney –
I sprout all my legumes, but with these usually only for 2 days max, then I cook them in a pressure cooker for 3-4 minutes. They are so flouvourful on their own and awesome in brownies instead of flour. (blackbean brownies, but lentils instead) We try to have some ready to eat in the fridge all the time.
Zuni –
Sprouted lentils are great in salads and sandwiches. During the winter I use sprouts instead of lettuce. The texture is a little coarser than alfalfa or clover, so they make a great combination. I like the fact that they sprout quickly so I always have fresh greens”.”
lil sprout –
Great sprouting seeds and one of my fav so far
Beat Hegnauer –
I use the sprouted Lentils in my Bread Baking. It works great, adds needed nutrients to my already great bread.
I also use them as Micro Greens to be used in Salads etc.
Gourmand –
I was a tad concerned when I saw the words “contains traces of wheat†but I emailed Mumm’s and learned that this meant that perhaps1 wheat seed could possibly be in what you buy. I bought a package and it had 100% lentils. I sprouted them – great crop! Then I made them into brownies. This was hampered by the fact that I kept on eating the sprouted lentils, but I managed to control myself so that there were plenty remaining for my recipe. There are almost no recipes for sprouted lentils, just canned ones, so I had to adlib a lot. But the brownies turned out great – I don’t really like most brownies because I find them overly sweet and stodgy. Not so the sprouted lentil ones. They’re delicious and I feel so virtuous eating them! Now I can’t wait to make a salad recipe I have for them in their raw state. I’m 69 and it’s so much fun to discover new things to eat!!
Olivia –
These sprouts are easy to grow. I use 750 ml mason jars, and I ordered green and blue plastic lids with holes in them from amazon.ca. They are so nice on a salad. They make it more satisfying.
Ains –
They sprout up pretty quickly, packs nice bite and crunch along with high protein!
Lovely on salad or baked into a savoury snack
Love them