Soup Lentil Sprouts
If dry lentils is what you have on hand, soak the lentils overnight through several changes of water to rid them of phytic acid. This will make them easier to digest and less likely to produce gas. Sprouting lessens both phosphorus and phytic acid.
Ingredients
4 oz lentil sprouts or a ½ cup
1 small onion chopped finely
3 cloves garlic press
1 carrot chopped into cubes
bay leaf
fresh thyme or crush dry between your fingers.
fresh cilantro 3 Tbsp
roasted cumin seeds 1 tsp
roasted mustard seeds ½ tsp
water to cover 2 inches ~ 6 C.
round slice fresh turmeric
cinnamon swizzle stick
Preparation
Use a stainless steel pressure cooker, sauté the onion, garlic, 2 minutes, then add carrot, bay leaf, thyme, cilantro, cumin seeds, mustard seeds, turmeric, cinnamon stick, until everything becomes fragrant. Add water. Set the pressure cooker. Once the steam begins to hiss, time it for about 10 minutes. Then shut it off and allow it naturally cool, removing the lock. Taste the soup for seasoning. If cooking on the stove top, cook about 20-30 minutes. Part of the soup can be added to a blender to thicken it as a base for the rest of the soup. Once it is cooked, remove the cinnamon stick and the turmeric. Taste for seasoning. Squeeze fresh lemon juice over the soup to bring the flavors together. In a pinch while traveling I have used one Roastaroma tea bag in place of the spices for this soup. This soup can be served on its own, over brown rice, wild rice, or eaten as it is with a slice of crusty spelt bread. Sprouting lentils lowers their phosphorus content; their phytic acid content; and aides in making them much more digestible.
