Go for Green this Spring Equinox!
Sprouted Green Lentil Soup by Surya
I put together this simple soup recipe to help the body feel light, slightly cool, expansive and energized. Using sprouted foods like lentils, sprouts and fresh seasonal vegetables, as well as acidic touches like lemon or vinegars, will help the food to stay light and support digestion. Enjoy this soup and slough off the build up, do away with the toughening of Winter’s excess!
TruRoots Sprouted Green Lentils
1/4 cup olive oil
1 large onion, finely chopped
2 carrots, finely chopped
3 celery stalks, diced
Fennel, trimmed and diced
3 garlic cloves, chopped
1 t thyme
2 bay leaves
1 t salt
2 cups water
1 cup canned tomatoes
To prepare the soup:
Add 1 cup TruRoots Sprouted Green Lentils to 3 cups of boiling water in a medium saucepan. Gently boil for 5 minutes. Remove from heat. Cover and let stand 5 to 10 minutes, depending on desired texture. Set aside.
Heat in a heavy pan: 1/4 cup of olive oil. Add 1 large onion, finely chopped, 2 carrots finely chopped. Bring to a simmer and cook for 10 minutes, or until tender.
Add the trimmed and diced Fennel
Add 3 garlic cloves coarsely chopped. Then add thyme, 2 bay leaves and 1 tsp salt.
Simmer for 5 minutes and add your liquid, I chose to use 2 cups water and 1 cup of canned diced tomatoes.
Bring to a boil adding the lentils and 3 diced celery stalks
Turn down heat and simmer until the ingredients thicken and merge together to create a beautiful, light, harmonious colorful soup.
Garnish with sprouts, avocado and twist of lemon.