Ingredients
4 cups lentil sprouts
6 cups ready vegetable or chicken broth
2 bay leaf
1/2 tsp cumin
1/2 tsp oregano
1 (or to taste) zelena chili pepper or pepper jalopeno
1 small red pepper
1 carrot
Optional: avocado, cheese, salsa , sour cream, onion
Photo added on
Photo author
gkostova04
Method
All products except red pepper and carrot are put to boil. Leave to simmer until the lentils soften (about 10 minutes). 2 cups lentils is removed, Strain and return to soup. Add and chopped red pepper and carrot. The soup boil over low heat until the vegetables are soft (about 20 minutes). Bay leaf is removed before serving. Optional, soup can be served with avocado, cheese, salsa, sour cream, onion. * lentil sprouts are prepared as follows: the lentils is washed well and soak in cold water for 8 hours. Washed and drained well. Allow to germinate (12-24 hours) at least 2 times a day wash - the sprouts should not dry out. Finished sprouts can be stored in the refrigerator for several days.
Containers:
Difficulty
Easy
Tested
1 user
Source
http://thecoconutmama.com/2012/10/spicy-sprouted-lentil-soup/
Comments
Gerry, how to add avocados - cut or blend?
Neville in the original recipe does not say exactly how to add avocados. I think blending will be better, but cut will get interesting, especially if you love avocado.
soup became just great, thanks for the recipe :) It was decided that I would strain it and it turned out that my little green avocados - so cut it into cubes, put it a few minutes before unplugging. Served with cheese, cream and extra spicy - whatever you want to put. I received 4 large soup bowls.
Nevi, very glad that you liked the soup. Me I was also very tasty.
It was very colorful with avocado, sorry, I have no pictures - hungry people what to do :)
No, next time I might try it with avocado.