Lentil sprouts

Lentil sprouts are the young sprouts obtained by soaking and germinating lentil seeds (Lens culinaris). These sprouts, which are small in size and have a crunchy texture, are highly valued in cooking for their mild, slightly sweet, and fresh flavor, as well as their versatility in salads, stir-fries, and oriental dishes.

The origin of lentil sprouts dates back to regions where lentils have been a staple food for thousands of years, such as the Middle East and South Asia. Now cultivated worldwide, sprouts have become popular in healthy and vegan cuisine because they concentrate essential nutrients in a fresh and easily digestible form.

Regarding their properties, lentil sprouts are an excellent source of plant-based proteins, fiber, B-complex vitamins, vitamin C, folic acid, iron, and antioxidants. Their consumption aids digestion, provides energy, and contributes to strengthening the immune system. Furthermore, being sprouts, they have a reduced content of complex starches, making them easier to digest compared to cooked lentils.

In different Hispanic American countries, lentil sprouts may be found under alternative names such as lentil germinate, germinated lentil, or simply sprout, although the latter may also refer to sprouts from other seeds.

They are an ideal ingredient to add freshness, texture, and nutritional value to your recipes, whether raw or lightly cooked.