This time last year I discovered this forum, took the advice of some of the people here, and ordered from Gourmet Garlic Gardens. I ordered only one variety, Music, and had 100% germination from beautiful big cloves. So far the few that I've harvested have been small, but I'm hopeful that once they become acclimated, I'll have larger bulbs over the next couple of years. Just today, I ordered a mixture of bulbs from the same company. They are a little pricey, but the return that you get over time is so worth it. Good luck, everyone. Chris Here is a link that might be useful: Gourmet Garlic Gardens

I've been sprouting lentils the last couple days. Sprouting increases the nutrition and lowers the carbohydrates. Later this morning I'm making 2 batches of Sprouted Lentil-Oat Waffles to put in the freezer. I'm also making a pan of Lentil Granola Bars (we're expecting a winter storm later today, so they may be greatly appreciated if the electricity goes out). I also use sprouted lentils in salads, stir-fry, tacos, in chili as a substitute for beans.... If there are any sprouted lentils leftover I'll dehydrate them. They cook really quickly when they've been sprouted and dried. I also spice them up before dehydrating (Mrs. Dash Southwest Chipotle is a favorite) and eat them as a snack food. That's a lot of good eating for a $1 a pound lentils. -Grainlady Lentil Granola Bars Mix together: 2/3 c. unsweetened coconut 2 c. quick oats 1/2 c. pecans (coarsely chopped) 1/3 c. cacao nibs 1 c. palm sugar (or brown sugar) 1/2 t. cinnamon 1/4 c. mini chocolate chips Add: 3/4 c. sprouted lentil puree 1/2 c. melted coconut oil 1 egg, beaten 1 t. vanilla Spread in jelly roll pan. Bake in a preheated 300-degree F oven 30-minutes, or until lightly browned. Cut with bench knife while warm. ---------------------------------------------------- Sprouted Lentil-Oat Waffles Soak overnight: 1 c. water + 2 T. whey/kefir/yogurt/buttermilk (your choice) 3/4 c. oats (quick or old-fashioned) Add: 1/2 c. sprouted lentils and blend. (I soak the oat mixture in the Magic Bullet Blender container and add the lentils and blend.) In a bowl add the lentil mixture and: 1/2 T. coconut oil 1 T. vanilla 1/2 T. agave nectar or coconut nectar 1/4 t. salt 2 T. chia seeds (optional) 1/4 c. whey protein isolate Mix well. I use 1/4 c. of this mixture per waffle (thin, 4-hearts waffle maker) because that's the size waffles that will fit into my toaster for reheating. These are great with peanut butter on them for a high-protein breakfast. Here is a link that might be useful: 3 dishes from Sprouted Lentils

Green lentils don't look exactly green, but are more tan with a tinge of green, although fresh ones are more green than just a tinge. The range of color will go from green, to a tinge of green, to golden - depending on how long they have been exposed to ultraviolet light while in storage or shelved. They are about 1/4-inch in size. These are the ones most commonly available. Brown lentils are smaller than green lentils and more plump. The color is russet brown. Red lentils (almost salmon color) are about 1/8-inch in size. Hold their shape better for use in a salad. Then there are the tiny French Green Lentils that are smaller and darker than regular green lentils. -Grainlady Here is a link that might be useful: photos of lentils

I also make lentils here, they cook quickly. Like Cilantro, I grew up on beans, although mine were Great Northern instead of pinto. Lentils have a different texture which took a while for me to get used to, but now I like them. Not as well as beans, but they're OK. I mostly use them in this vegetable stew, which I found on a blog called "Chocolate Covered Katie". She says the lemon is "important", but my mother is allergic to lemon so I leave it out. Actually I add or subtract vegetables at will, depending on what's on hand and what needs to be used up. I usually add eggplant and sometimes leave out the mushrooms. Million Vegetable Stew 1.5 cups chopped onion 1 tbsp minced garlic 3 tbsp olive oil (If desired, you can get away with 1 tbsp. Technically you can omit; it will just be better and more flavorful with the oil 1 1/2 cups bell peppers, sliced or diced 4-6 carrots, sliced 1 cup celery, chopped 6 cups sliced mushrooms Any variety will do; feel free to mix and match 2 tbsp apple cider vinegar or white vinegar 2 tbsp tomato paste 2 1/2 tsp fennel seeds 2 tsp paprika 1 1/2 tsp ground cumin 1 1/3 cup dry lentils 1 1/2 cups vegetable stock 1 quart canned tomatoes (I used home canned, you can use two 15 oz. cans) 1 tsp salt 1 5oz box raw spinach 1 1/2 tbsp grated lemon zest (important) Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. 8 servings I also make these, again leaving out the lemon because of Mother. It's good with the lemon, but doesn't suffer from leaving it out. Armenian Lentils 2 tablespoons olive oil 1 yellow onion, chopped 4 cups water 1 cup lentils 1/4 cup bulgur 1 teaspoon salt 1 teaspoon ground black pepper 1 lemon, quartered 2 green onions, chopped 1 cup plain yogurt Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside. Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes. Divide lentils into 4 even portions; squeeze one lemon wedge over each portion and top with green onions and yogurt. I also regularly add them to chili or toss a handful into a vegetable soup. Annie