Every time the little tails start to grow out of the sides of soaked beans, I am amazed. Each time, I think it might not happen, but somehow, miraculously, it always does. How can something that is so dry and sold in the bulk section, actually come to life and turn into an enzyme-rich vegetable? So cool.
Although it takes a little more planning, soaking and sprouting your legumes (chick peas, lentils, black beans, mung beans etc.) is more than worthwhile. You can eat them raw, once sprouted, or simmer them the same way you would have after soaking, but they will require less time. There are several benefits to sprouting your legumes before cooking them: they will retain more enzymes and therefore be easier to digest (ahem, less gas), increased protein and lower glycemic -all good things for cancer crushers and the average Joe who is focused on prevention.
Adding a piece of kombu to the legume’s cooking water while cooking (in this case, beluga lentils) will also help with digestion (prevent gas) while adding its sea vegetable super powers.
