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How to sprout beans and lentils
Since I became a vegetarian in 2016, I have a newfound desire to make healthy food. I believe a lot of people, including myself, think that healthy food equals bad tasting food. That is not the case, of course. Healthy food can be both delicious and make you feel amazing. Today I'm going to tell you how I usually sprout beans and lentils. Sprouts are a great source of protein and nutrition, so not only vegans and vegetarians can benefit from consuming them. 
I usually start by pasteurizing the beans/lentils, by quickly soaking them in water with a temperature of 85-90 degrees celsius. After soaking them for 30 seconds, I rinse them with cold water and soak them in water overnight. In the morning, I rinse them again, and put my sprouting jars upside down. Then I continue to rinse them every morning and evening until they have finished sprouting. 
Sprouts can be eaten the way they are, in salads or stews, or you can mix them and make things such as bean/lentil burgers or patties. You can also make meatless balls, which is what I'm going to make later this week when my sprouts are ready.
Do you like sprouts? How do you usually eat them?
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