Sprouted lentils and beans come about often in my kitchen. At least once a week, a batch of it will be sprouting (unless I get lazy and skip a few weeks, of course), ready to be sprinkled on salads and wraps.
Adding a handful of fenugreek seeds along with lentils or beans to sprout is one of my favorites. Sprouted fenugreek brings a good amount of fiber, iron, and fantastic quality protein.
Of course, there is always the risk of harmful bacteria like salmonella and E.coli if the sprouts are not treated with care, but, the method I've been using so far seems to work all right.
In a glass jar, soak the moong beans and fenugreek seeds in water overnight. Drain and rinse, with as little touch by hands as possible. Place a piece of clean cheese cloth or netting on the mouth of the jar, and screw the jar ring in place. Allow to sit undisturbed in a cool dry place for 2 days, making sure to rinse and drain at least once a day to keep it moist and cool. No handling needed.
Once the sprouts are as mature as you prefer, simply drain well and refrigerate for daily use. I make it into this favorite salad right away and store the salad in the fridge. This makes a fantastic filler for wraps and pita pockets.
¼ cup finely diced cucumber
¼ cup finely diced onions
¼ cup finely diced raw mango
¼ cup finely diced colorful red/yellow/orange bell peppers
¼ cup finely diced firm tomatoes
¼ cup chopped fresh baby spinach leaves
¼ cup finely chopped clean, fresh coriander leaves aka cilantro
2 medium green chilies, chopped finely (optional)
2 cups loosely packed mung bean and fenugreek sprouts
4 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
Salt to taste
Stir well and enjoy!