Description
A hearty and nutritious Sprouted Lentil Soup that is easy to make and bursting with flavor. This vegan and gluten-free soup is perfect for a cozy meal on a chilly day.
Ingredients
Scale
Sprouted Lentil Soup:
- 2 cups sprouted green or brown lentils
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lemon
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat.
- Sauté vegetables: Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 to 7 minutes.
- Add spices: Stir in the cumin, smoked paprika, and turmeric, cooking for 1 minute until fragrant.
- Cook lentils: Add the sprouted lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils and vegetables are tender.
- Season and serve: Season with salt and pepper. Stir in lemon juice and fresh cilantro just before serving.
Notes
- Sprouted lentils cook faster and offer enhanced nutrition.
- Adjust spices to taste.
- Serve with crusty bread or over cooked grains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
