Lentils are one of the varieties of beans that don't seem to make me gassy,
@Bearlinda . Chickpeas, adzuki, mung, and black beans are the others.
Soaking them overnight and/or sprouting them based on the variety is typically what's recommended to lessen the gassy effects, from what I recall. I know there's a product you can buy and take called "bean-o", but I have no idea what's in it. I'd hesitate to "medicate" myself just to be able to tolerate a food source my body obviously doesn't want in my system, kind of like being lactose intolerant. But that's a whole new topic. lol Soaking helps ease the effects with the other types of beans that do mess with my belly, like pinto, multiple bean soup mixes, navy, etc., unless I order them in a restaurant, and then it's a crap shoot. lol No pun intended. I just tend to choose those varieties much less often than the others.
I love sprouting beans, mung beans especially, to add to salads, wraps, soups, smashed peas, buddha bowls, etc. It's fun to see something up close and personal break on through and grow so much so quickly with such little effort and be so full of nutritional benefits, and I've grown to love the flavor they add to salads, especially. Just 1/4 of a cup of mung beans makes a quart sized wide mouth mason jar full of sprouts in just a few days. Soak them overnight, then rinse them twice or thrice a day, drain, and cover the lid with cheese cloth (or a paper towel) and secure it w/ a rubber band, prop and store in a bowl on the counter (diagonally within the bowl so the jar will drain more in between rinses), and let them do their thing. After 3 days, I store them in the fridge with a folded paper towel in a ziploc baggie to absorb the moisture. Leaving them out will ensure they keep growing and growing and growing. lol
Some varieties of sprouting beans and seeds are a pain in the ass to tend to, so be sure to research and choose wisely based on the amount of energy you wish to spend or you may be turned off to ever wanting to try again. That happened with me quite a bit when I first started learning plant-based recipes and techniques. If it hadn't been for me wanting to avoid organ removal, and then experiencing the flood of other unexpected positive side effects of my efforts, I'm certain would have never pursued it and stuck with it like I did. Cheers to many tasty happenings and results in your journey of experimenting!
