In my post on how to sprout lentils, I promised a recipe for a delicious sprouted lentil soup – and here we have it.
This Sprouted Lentil Soup is hearty and filling, but not nearly as heavy as a stick-to-your-ribs stew that you might want, say, mid-winter while you’re snuggled on the couch under that wool afghan your great grandmother made. I think this soup is perfect for those gorgeous fall days where there is just a hint of crisp to the air and you want just a touch of warm and comforting.
So, why am I posting it in July? Because in two days it’s August 1st. Which means fall is right around the corner. (Eek and Yay at the same time!) This gives you plenty of time to plan ahead and get your lentil sprouting technique down to a science. (It’s not hard. I promise.)
This recipe makes a big batch, so it’s great if you’re looking to have leftovers you can use as lunch the next day. Reheated after a night in the fridge, it still tastes just as good. It’s also gluten free and dairy free, so if you’re looking to feed a large group that includes some folks with food allergies, this might be just the recipe for you.
Now it’s time to dig in and enjoy. On to the recipe:
Sprouted Lentil Soup Recipe Photo Tutorial
(Printer friendly version below)
2 cups dry lentils, sprouted (see sprouting instructions here)
10oz honey roasted ham or honey roasted turkey
5 stalks celery, chopped
4 carrots, chopped
1 onion, chopped
3 large cloves garlic, crushed and chopped
6 cups beef broth
1/2 teaspoon thyme
cooking oil (your preference – olive, coconut, etc)
salt and pepper
Step 1: Add cooking oil of your choice to a large pot – enough to coat the bottom. Add onions and garlic to the pot and cook on medium heat for a few minutes until the onions become translucent.
Step 2: Add celery, carrots, thyme, salt and pepper. Cover and cook until the vegetables soften a bit.
Step 3: Add ham or turkey, lentils, and beef broth. Cover and simmer on medium-low for about 45 minutes.
Step 4: Once it’s done simmering, serve and enjoy!