Spicy Sprouted Lentil Vegetable Soup
1/2 gallon of water
2 cups of Sprouted Lentils
1 cup shredded or diced carrots
3 medium size tomatoes diced
1 cup of shredded or diced celery
1/2 of a medium sized eggplant shredded or diced
1/2 of a medium sized red onion shredded or diced
1/2 cup of sliced or diced portabello mushrooms
1 1/2tsp of cayenne pepper
1 tsp of sea salt
1/2 tsp of old bay / paprika
1/2 tsp of cumin
1/2 tsp to 1 tsp of garlic
1/2 tsp of black pepper
Prepare your sprouts:
Pour 2 cups of lentils into a over sized mason jar. Pour enough distilled water into the jar to fill it half way. Let soak overnight. Drain the water in the morning and place the jar at an angle with the mouth down. Keep in this position overnight allowing the lentils to drain out any additional water. By the next day you should start to see sprouts and you are ready to start your soup.
Cooking:
In a crockpot or stew pot add water just above 1/2 way add your ingredients from the recipe list. Stir and cover. Bring to a boil then turn down to medium or low to cook overnight. Ready to serve the next day. Refrigerate, Re-Heat, and serve.
