a simple real food recipe :: delicious sprouted lentil soup
 
 
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Ingredients
  • 1lb dry organic lentil beans
  • ¼ cup friendly fat to cook in (butter, coconut oil, tallow, lard)
  • 2 medium onions, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4-5 cloves garlic, minced
  • 1 – 28oz can diced tomatoes, drained
  • 2 quarts chicken stock (preferably homemade for the nutrients and taste!)
  • 2-3 tsp sausage seasoning from my sausage recipe (see Kitchen Tips for a link!)
  • Sea salt/pepper to taste
Instructions
  1. Two days before you want to make the soup you will want to sprout your beans. You can just soak them over night if you wish, but sprouting them a day or so will make them less gassy and make more of the nutrients in the bean available which makes them more nourishing! Just put the dry beans in a large bowl with water to cover a good 3 inches. Place the bowl under the light in your oven overnight and then drain. Put the beans back in your bowl WITHOUT water and place under the light in your oven until they sprout. Rinse the beans a few times during the day and keep under the warm light. They should sprout in about 24-36 hours.
  2. In a large stock pot sauté your onion, carrot, and celery in the friendly fat with a few pinches of sea salt to bring out their juices and sweeten and soften. Cook over medium high heat about 10 minutes.
  3. Add the garlic and cook for a minute.
  4. Add the sprouted or soaked beans, diced tomatoes, stock, and seasonings and bring to a boil.
  5. Reduce to a simmer with the lid ON and cook 30ish minutes until the beans are bite tender.
  6. Take out about ⅓ of the soup and puree with a stick blender or in a regular blender and then return the puree to the soup. This will give the soup a beautiful creaminess. You could skip this step entirely if you like the soup thinner.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-delicious-sprouted-lentil-soup/