Soup Asparagus Lentil
Ingredients
4 C. water
4 oz blonde lentils soaked
1 bay leaf
fresh thyme
few sprigs of cilantro
Spike® seasoning
1 lemon juiced
¼ C. chopped onion
1 diced carrot
¾ pound asparagus cut ½” pieces
Preparation:
To diminish phytic acid and to aide in digestibility, soak the lentils overnight in 4 cups of water. In the morning, drain the lentils; rinse under the faucet. Repeat this procedure for two more days. On the third day cook the lentils in fresh water with the herbs, sautéed onion, diced carrot. After bringing to a boil, simmer the mixture covered for an hour on low. Add chopped asparagus to the soup, reserving the tips for later. Once the vegetables are cooked thoroughly, put all in a food processor. Heat for about 10 minutes, adding the reserved asparagus tips. Serve with a dollop of almond dill cheese or coconut cream and a slice of crusty grilled spelt bread.
