Brown lentils typically have a bland, slightly peppery flavor. Taking the time to allow them to soak and sprout allows them to develop a natural, subtle sweetness. Combined with the carrots, fresh cilantro, and lime, it produces a delicate and fresh flavor that has become a welcome addition to our table, and is prepared almost weekly in our home. I’m also pleased to report that even our children look forward to this on the menu. If they approve, it must be good!

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1lb dried brown lentils

5 carrots, peeled and finely chopped

half a head of garlic, peeled and finely minced

2 bay leaves

1 tablespoon sea salt

5 cups of water

10 sprigs cilantro, thoroughly washed

half a lime


Soak the lentils in a large bowl of water overnight. Drain them in the morning and allow to sit for four to six hours to begin sprouting.

Combine the sprouted lentils, garlic, carrots, sea salt, bay leaves, and enough water to cover (usually about 5 or 6 cups).

Heat on the stove on medium high heat until boiling. Cover and reduce to a simmer, stirring occasionally until most of the liquid is absorbed, and the carrots and lentils are quite soft. About 20 minutes.

Remove from heat. Remove stems from cilantro leaves, and add the cilantro leaves and juice of half a lime, and any additional salt and pepper to taste. Stir thoroughly, and allow to rest for 15 minutes before serving.


 

One Comment on “Sprouted Lentil Soup (vegan)

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