Cooked lentils are a nutritional powerhouse but sprouted one are even healthier for you .This is my healthy and hearty recipe for a cold, winter’s day. It’s simple to prepare, it’s packed with vitamins and minerals from the vegetables and–thanks to the sprouted lentils–full of protein, enzymes, and micro-nutrients. For a creamier soup, feel free to puree half or all of it with food processor after cooking. It’s delicious either way, and tastes even better reheated the next day.
Ingredients:
- 2 cups of vegetable broth
- 1 cup sprouted lentils
- 1 cup diced tomatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 clove garlic (minced)
- 1 tsp cumin, black pepper, salt
Instructions:
- Sauté garlic in a pot with a small amount of water. Stir for about 3 minutes or until the garlic starts to cook.
- Add diced carrots and celery to the pot and cook for an additional 5 minutes.
- Add lentils, tomatoes, cumin, pepper, salt, and broth to the pot and simmer for 10-15 minutes until vegetables are tender.
