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Botanical name: Lens (Culinaris)
Brown Lentils are a light or dark brown disc shaped seed. Well known as a nutritious cooked food, there is more Iron and Copper in the sprouts. By sprouting legumes you neutralize phytic acid and lectins, which means more vitamins and minerals can be absorbed by your body as they are digested. Sprouting increases the amount of vitamins and minerals int he lentils, especially B Vitamins and Carotene. Sprouting also helps break down some of the sugars that can create intestinal gas.
Lentils have the highest level of protein of any legume, after soya and whilst not a complete protein, once sprouted they contain sufficient levels of amino acids.
Nutritional Value: Very low in Saturated Fat, Cholesterol and Sodium, It is also a good source of Thiamin, Iron, Phosphorus and Manganese and very good source of Dietary Fibre and Folate.
Germination: 3-6 days depending on growing conditions.
