Lentil Soup

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 


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.

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