Mumm's Sprouting Seeds Crimson Lentils

Beautiful salmon coloured sprouts. Make a nice snack when sprouted for about 3 days, or can be sprouted and cooked. An attractive addition to salads.

• Days to Sprout: 2 – 3 Days
• Soak Time: 6-12 hours
• Yield: 1/2 cup of dry seed yields 2.5 cups of sprouts
• Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!

Sprouting Direction 

Soak: Put approximately 1/4 cup seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 6-12 hours. Drain well and invert jar at an angle on a sprouting rack, or in a bowl or drain rack.

Rinse: Twice a day, refill jar with cold water, swirl, and drain.

Enjoy! Ready to eat in (2-3) days. Refrigerate to store.

Helpful tip:

• If you notice hard seed after soaking, next time soak longer or use hot water 125F/50C let water cool down while soaking for 4-12hrs. Experiment with what works best.
• Crimson lentils are known as masoor dal in India. Try sprouted crimson lentils in any recipe that calls for masoor dal! The plant likely originated in India, and lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 13, 000 to 9, 500 years ago.

Crimson lentils are known as masoor dal in India. Try sprouted crimson lentils in any recipe that calls for masoor dal! The plant likely originated in India, and lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 13, 000 to 9, 500 years ago.