I started my real food journey almost five years ago. My body was in need of a lot of healing at that time. I had eaten a very poor standard American diet full of processed foods for many years. When I began my journey I decided to become a vegan. I did well on my vegan diet. I lost 58 pounds, my skin cleared up and I felt healthy for the first time in my life.
Today I am no longer a vegan. I do still cook many of my favorite vegan dishes on a regular basis, though. One of my favorite vegan dishes is lentil soup. I would eat lentil soup almost every day when I first started my vegan diet.
I make this soup much more healthier than I use to. I use fresh ingredients (no cans) and I use sprouted lentils. Sprouting increases the nutrients of lentils and makes them easier to digest.
How To Sprout Lentils
Soak 2 cups of lentils in 4 cups of water. Allow lentils to soak for 6-8 hours (I usually do this overnight). Rinse the soaked lentils and place them in a jar. I like to use a sprouting lid on my jar. This makes sprouted a lot easier. Rinse the lentils every 6-8 hours. The lentils will begin to sprout during the first 24 hours of sprouting. Once lentils have sprouted you can keep them in the refrigerator to use in your recipes.
A Note About Broth
I prefer to use homemade broth because it is healthier and full of minerals. I highly recommend you use homemade chicken bone broth or mineral rich vegetable broth (recipe coming soon).
Spicy Sprouted Lentil Soup
- 1 medium to large size pot
- food processor or blender
- sharp knife for cutting veggies
- 4 cups sprouted lentils
- 6 cups mineral rich vegetable broth (recipe coming soon!) or homemade bone broth
- 2 bay leaves
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon fresh ground pepper
- 1 green chili or jalapeno pepper, chopped (add more or less according to your spicy preference)
- 1 small red bell pepper, diced
- 1 medium carrot, diced or shredded
- shredded raw cheese or pepper jack cheese
- onions, chopped
- sour cream
- Pour broth, lentils and seasonings in a medium size pot.
- Bring to a boil and simmer until lentils are tender, about 10 minutes.
- Remove 2 cups of lentils and puree them in food processor or blender. Add lentil puree back to soup. Add diced carrots and bell pepper to soup.
- Continue to cook until veggies are tender, about 20 minutes. Remove and discard bay leaves before serving.
- Top each bowl with your favorite toppings. Serve with Baked Coconut Oil Corn Tortilla Chips and a slice of lime.
This recipe is linked to Pennywise Platter Thursday, Simple Lives Thursday, Gluten Free Fridays, Fill Those Jars Friday, Fight Back Friday, Freaky Fridays, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free Wednesday,
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