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.
Ingredients
3 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 large shallot, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
10 garlic cloves, finely chopped
1 teaspoon salt
½ teaspoon freshly cracked black pepper
2 cups sprouted lentils
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoon onion powder
4 cups vegetable broth
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, shallot, carrots, and celery, and cook until the onions are translucent, about 3 to 5 minutes.
Stir in the garlic and cook until aromatic, about a minute.
Season with salt and pepper, then add the sprouted lentils.
Stir in the garlic powder, sweet paprika, and onion powder and toast for 1 minute.
Pour in the broth and bring to a boil.
Cover and let simmer for 30 minutes to an hour, or until you’re ready to serve. Season to taste.
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