Sprouted Lentil & Veggie Soup

what you need

1 c organic sprouted lentils (I use these)

4-5 large organic rainbow carrots (peeled)

6 organic celery stalks

2 organic zucchinis 

1/2 white onion 

2 garlic cloves

1-2 inches fresh organic ginger root (peeled)

1 inch fresh organic turmeric root (peeled or use1 tbsp powdered turmeric)

1 tsp himalayan pink salt (add to taste)

2 tsp black pepper (add to taste)

1 tbsp organic turmeric powder 

1 tbsp paprika

1 tsp cumin

1/2 tbsp cayenne pepper (add to taste if you like spicy!) 

2 bay leaves 

1-2 heads of lacinato kale 

1 lemon

3-4 tbsp Extra Virgin Olive Oil

2 c filtered water 

20 oz Organic Chicken Bone Broth

This soup is full of cleansing, nourishing, and immunity boosting ingredients.  Bone broth is packed with collagen, gelatin (YAY GUT HEALTH), glutamine, & endless healing powers. Turmeric & ginger are anti-inflammatory foods that help heal the gut & boost the immune system.   To make this dish 100% vegan, sub organic vegetable broth for organic chicken bone broth.   

This soup is full of cleansing, nourishing, and immunity boosting ingredients.

Bone broth is packed with collagen, gelatin (YAY GUT HEALTH), glutamine, & endless healing powers. Turmeric & ginger are anti-inflammatory foods that help heal the gut & boost the immune system. 

To make this dish 100% vegan, sub organic vegetable broth for organic chicken bone broth.

 

Cooking process

  1. First thing’s first, chop all the veggies, garlic, & fresh roots to have ready. (Make sure the onion & roots are thoroughly chopped—I make the pieces as small as possible.)
  2. To start, sauté the onion, garlic, ginger, and turmeric (If using powder turmeric, leave out for now) with 2 tbsp Extra Virgin Olive Oil, pink salt & pepper. Let sit until the onions begin to turn transparent and you can smell it.
  3. Add in the carrots and celery. Let sit for about 4 minutes. 
  4. Add the bay leaves, paprika, cayenne pepper, turmeric powder (I add a dash even if I’m using fresh turmeric root), cumin. Stir to make sure the spices are evenly spread.
  5. Pour in the filtered water and organic chicken bone broth. Cover and let sit for about 30 minutes.
  6. Add the zucchini slices. Let sit for 2 minutes. 
  7. Bring the mixture to a boil and add 1 cup of organic sprouted lentils. Let sit for 8 minutes. (Check the texture of the lentils)
  8. Garnish with chopped lacinato kale and fresh lemon juice.