This quick soup combines a range of different vegetables, each with their own important health benefits.
Some fresh herbs, extra virgin olive oil, and sweet chili sauce are great to season the dish with.
Sprouting legumes and seeds provides up to 20 times their original nutrient value. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.
I used truRoots sprouted lentils. They have already been sprouted and dried, so you just have to soak them a bit before use. You can also sprout your own! Just soak in cool water for about 16 hours, making sure to drain and rinse every 4 hours or so.
Ingredients (Serves 4):
- 5 cloves Garlic
- 2 medium Onion
- 1 tbsp Garam Marsala (optional)
- 1 tbsp Cumin
- 2 cups Sprouted lentils
- 3.5 cups Chicken broth (or vegetarian)
- hanful Dried Mushrooms
- 2 Daikon Root and Stem
All you have to do is: sauté the garlic and onions in olive oil with the spices and the dried mushrooms until slightly caramelized.
Then the add chicken broth and daikon stems and sprouted lentils and bring to a boil. Once boiling, add the chopped daikon root and cook until tender; approximately 6-8 minutes. You don’t want to overcook the vegetables, as the less you cook them the better they taste and the easier it is to absorb their nutrients.
Here is a great quick guide to sprouting lentils on The Nourishing Gourmet’s blog: http://www.thenourishinggourmet.com/2009/02/sprouting-brown-lentils.html
Serve with olive oil and salt, a squeeze of lemon, some avocado slices, herbs… or whatever you want!
Enjoy!
-Andrés
The Biggest Juiciest Piece 