Mixed Vegetable & Sprouted Lentil Soup

by | Jul 31, 2020 | Recipes | 0 comments

Chef: Erica Podlowski
Serves: 4-6
Prep Time: 25 mins
Total Time: 40 mins


  • 1 small onion, diced1 cup milk or alternative (try coconut milk, nut milk, soy…)
  • 2 cloves garlic, minced
  • 1 16oz can diced tomato (or 2 large tomatoes diced)
  • 2-3 cups broth or water
  • 1 cup cubed potato, yam. yucca, squash (be creative and have fun!) 1 cup cubed mixed vegetables like carrots, green beans, corn, okra, celery, mushroom fresh or frozen (be creative and have fun!)
  • 1 cup sprouted lentils (substitute any other sprouted bean/legume)
  • salt and pepper, to taste
  • lemon or lime juice (optional)


  1. Prepare your sprouts. Lentils take about 3 days to mature. You can use any other variety of sprouts mentioned above.
  2. In a medium sauce pan, sauté onion in a tablespoon of oil, butter, or ghee on low-medium heat until translucent (about 5 minutes). Add garlic and sauté for 1 minute longer.
  3. If you are using any herbs or spices (see below) add now and allow the flavours to combine for 3 minutes.
  4. Stir in tomatoes, all root vegetables and mixed vegetables, then top with broth or water cover and bring to a boil.
  5. Once boiled, reduce heat to a simmer and cook for about 10 minutes or until root vegetables are cooked through. Season with salt, pepper, lemon or lime juice (optional)
  6. Take off the heat and add sprouted lentils before serving to retain their plentiful nutrients!



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