Instructions: 1. How to sprout lentils: Lentil sprouts taste wonderful, and are fast cooking and easy to digest. To make them, soak 1/2 cup whole lentils in lukewarm water for 12 hours, changing the water once (this can be after 8 hours). Drain. Line a tray with several thicknesses of dampened paper towels. Spread the soaked lentils over the top. Cover with another 2 layers of dampened paper towels and set aside in a dark place (Madhur suggests using the oven). Sprinkle with water every 8 hours or so to make sure that the paper remains damp. After 36 hours, you should have small sprouts about 1/2 inch long. Wash gently, removing the skins that float to the top. Store in a plastic bag or sealed container for up to a week. Sprinkle with water if the sprouts appear dry.

2. Cooking lentil sprouts: Sprouts cook fast. To stir-fry them, put a little oil in a wok or frying pan set on medium-high heat and when hot, put in the sprouts. Stir fry for 3 to 4 minutes. Add about 1/2 teaspoon salt, if you want, and toss. Almost any other seasonings may be added, even a salad dressing.

3. If you wish to avoid the oil, cook the sprouts, covered, in 4 to 5 tablespoons of water for 3 to 4 minutes or steam them for 6 to 8 minutes and then dress them as you like.

Yield: "2 1/2 cups"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.