The first time I had lentil sprouts they came from the farm, as Side by Side is called in my family. From time to time a box of them appeared in the share I received as an intern.
I'm not sure why I've never tried sprouting myself. This week I decided to give it go. The process is really very simple - so simple, in fact, that I sprouted these lentils in a mason jar on the window sill of my dorm room. It took three days of rinsing them in the morning and letting them sit, rinsing them in the evening and letting them sit. They're wonderfully crunchy and earthy tasting.
Sarah Britton (of course) explains why sprouting is so special in her post here. And next, I'm going to try sprouting quinoa.