OzSprout
These whole Large Persian lentils are Australian grown and suitable for sprouting as well as cooking. Their mild earthy flavour and firm sprouts suit growers who enjoy larger legume crops. This is whole seed, rather than split red lentils.
Soak for 10–12 hours and drain. Rinse the developing sprouts 2–3 times each day and drain well after every rinse. Leave expansion space in the jar and aim for 18–23°C. A short, crisp crop usually takes 3–6 days.
Use clean equipment and drinking-quality water. Drain harvested sprouts well and refrigerate promptly. Discard any batch with slime, mould or an unusual smell. Raw sprouts can carry harmful bacteria; thorough cooking lowers that risk.
Keep unused seed or grain tightly sealed in a cool, dry, dark place, protected from moisture and heat.
Select the required pack weight from the listing options. This listing is for dry seed or grain; any photos of sprouts or mature growth illustrate the crop you can grow.