Sprouted Lentil and Bean Soup Recipe

This homey stew-like soup was handed to me by my friend Michal, who is a talented cook. She said it was phenomenal and that was enough for me to run out and get all the ingredients and make it! Since then I’ve made it a few times and have loved it every one of them.

This is for all of you out there who really want to use those sprouted legumes but are not sure how. It is also for those of you who simply like a rich, deep flavored soup to warm you up on these cold winter days.

As for the sprouting, instructions abound everywhere – Google, health food stores but here’s a recap: Wash the lentil and bean mixture thoroughly, transfer to a sieve set over a bowl (so the liquid will drain and not cause rot). Cover with a moist paper towel and place in warm dark spot. After 2-3 days the mixture will sprout. Legumes need lots of moisture so rinse once a day and remoisten the towel. There are no shortcuts when it comes to sprouting…

Sprouted Lentil and Bean Soup

This is not a quick soup, note the long cooking time.

1 onion – finely chopped
some olive oil
2 tomatoes – grated, no peel
¾ teaspoon turmeric
¾ teaspoon paprika
18 oz / 500 gr. short ribs- cut into pieces
11 oz / 300 gr. mixed sprouted legumes
¼ cup French lentils
2 carrots – peeled and cubed
1 potato – peeled and cubed
salt and freshly ground pepper
fresh lemon juice

Season the meat with salt and pepper and lightly brown in a large pot with a splash of olive oil. Remove the meat to a plate and add the onion to the pot with a little salt and a dash of water. Sauté until golden and soft.

Add the grated tomatoes along with the turmeric and paprika to the onion, and cook until all liquid has evaporated. Place the meat back in the pot along with all the other ingredients: carrots, potatoes, sprouts and lentils. Add 7 cups of water and bring to a boil. Lower to medium heat and cook for roughly 3 hours, skimming the foam a few times. Taste and correct seasoning.