This is a nutritious soup with sprouted lentils.
Ingredients Yield, 1-2 portions
1/2 cup green lentils
2.5 cup water
Soak the lentils for 12 hours.
Rinse them well and let them sprout for 2 days (rinse twice a day).
The lentils will increase to about 3-4 times their size.
Ingredients for soup after sprouting:
2 cups sprouted lentils
1 carrot
4 broccoli florets
1 white potato
1 slice kohlrabi
2 tablespoons walnuts or plant oil
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon garlic powder
Dash pepper
1.5-2 cups water
Preparation
Put the sprouted lentils in the blender together with the vegetables, divided into
bite-size pieces and florets. Add water, lemon juice, nuts and seasoning
(a little more or less to taste).
Blend to a creamy and smooth consistency.
Serving suggestions
This lentil soup is best served fresh with a delicious salad.
*Another excellent seasoning to use is red pepper flakes, basil, thyme, sage, onion and many more.
*Lentils contain a high amount of protein which makes the soup nutritious and satisfying.
