I like sprouts, and I thought it would be a nice experiment to sprout my lentils before turning them into a tender soup, as I often do. I usually soak lentils for half a day, and then boil them with various spices for 30 minutes to an hour, until tender and soupy. So I expected that, since germination kind of pre-digests the organic compounds in the seed, the cooking times would be even shorter.
I had to cook them for 90 minutes to get them to be al dente, and I guess it would have taken them at least two hours to get soft. Has anyone had a similar experience with sprout, or does anyone know why this happens? My sprouting time was two days and a half, after the initial soak.