Sprouted Lentil Soup

Sprouting everything from alfalfa to broccoli to lentils is so easy at home. I have a special set of jars with a mesh lid (you can get some of your own here), which help me keep the seeds moist but not too wet while they sprout. Typically, people cook lentils to make them more easily digestible, but sprouting them produces the same effect and increases the bioavailability of nutrients like Vitamins B and C. To make your own sprouted lentils, soak dry lentils and drain any excess water. Keep the legumes moist over the next few days, until you notice a sprout growing out of the end.

Unlike cooked lentils, sprouted lentils are grassy and crunchy, adding a new flavor profile to your favorite dishes. I was originally going to make a salad with these, but at the last minute threw a handful into these stewed tomatoes and used the rest for this soup. It was incredibly delicious and filling—the perfect soup for when you want something easy and nourishing.