Red Lentil Sprouting Seed Profile
Also known as
Also known as- Lens culinaris, daal, and pulse
Introduction
Lentils are bushy annual plants that are a part of the legume family. They are thought to have originated in the Middle East, or Southeast Asia during the Neolithic period. It is thought to be one of the first agricultural crops, and it grows well in all of the limited rainfall areas of the world. Half the worlds production comes from India, but Canada is the world's largest exporter.
Parts Used
The seeds can be eaten raw, or as sprouts, added to salads or used in salads.
Constituents
The protein content levels of lentil seeds range from 22-35%, making it the third highest plant based food after soy and hemp. They have high levels of several amino acids, and are one of the best plant based sources for iron.
Typical Preparations
You will need to soak the seeds for 8-14 hours, but they will sprout within 1-2 days. They should be rinsed at least every 12 hours to avoid mould growing. The seeds should be refrigerated after sprouting.
Summary
The history of mans use of lentils goes back many centuries. Hippocrates prescribed them to his patients for liver ailments. In 19th century Europe they were called the "poor man's meat". In India there are over 50 varieties grown. In Jewish tradition lentils are considered, with eggs, to be the food of mourners.
Precautions
At this time there are no known precautions that should be taken when consuming red lentils.
This information is not intended to diagnose, treat, cure, or prevent any disease.
