This is such an easy recipe and there will be plenty left for lunch the next day or two. Sprouting the lentils makes them easier for your digestive system to break down. There are some brands that already sprout lentils, but they can be more expensive. If you have the time and prefer to sprout at home, all you have to do is soak the lentils for 12 hours.
Sprouted Lentil Soup
Ingredients
· 1 yellow onion, diced
· 2 carrots, diced
· 4 stalks of celery, diced
· 3 cloves garlic, rough chopped
· 2 red potatoes, diced
· 1 zucchini, diced
· 2 cups sprouted lentils
· 1 tsp turmeric
· 1tsp cumin
· 6 cups vegetable broth or stock of any kind you like
· salt + pepper
· Avocado oil
· handful of chopped parsley
· 1 bay leaf
Start by heating a large pot and adding in avocado oil. When the pot is warm add celery, carrots, onion and about of teaspoon of salt. Let this cook down for a few minutes and then add the garlic. Once the carrots are tender add in the lentils, potatoes, zucchini, turmeric, and cumin. Mix well and then add in the vegetable broth or stock. Turn the heat up to a get the soup to a full rolling boil, and then lower the heat to slow simmer and let the soup sit for about 45 minutes. After 45 minutes check to see the vegetables are tender, then add in the fresh herbs and the zest and juice of a full lemon into the pot. Stir until well combined. Enjoy a bowl with some corn bread!
Vegan Corn Bread
Ingredients
· ¾ cup gluten free baking flour
· ¾ cup corn meal
· ½ teaspoon baking soda
· ½ teaspoon baking powder
· ½ teaspoon salt
· ¾ cup plant based milk
· 1 tablespoon apple cider vinegar
· ½ cup coconut sugar
· 1/3 cup coconut oil
· 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
Start by making your flax egg and setting aside. Also add apple cider vinegar to your plant based milk and set aside for about 10 minutes. Combine all dry ingredients into one bowl. In another bowl mix coconut oil and coconut sugar together. Then add in flax egg and then milk with the apple cider vinegar. After well combined add in dry ingredients. Grease a cast iron skillet and add into pan. Bake at 350 degrees for 25-30 minutes. Take out from oven, add ghee or coconut oil on top with a ton of cilantro or herbs of your choice. Enjoy!
Recipe inspired from Bonberi.