Printable Spicy Sprouted Lentil Soup Recipe Card
Sprouted lentils give this soup a whole new texture, flavor, and a huge boost of nutritional value that's gentle on the gut!
Ingredients
- 2 cups sprouted lentils (see notes)
- 2 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 1 large onion, diced
- ½ cup carrot diced
- ½ cup celery diced
- 2 cloves garlic, minced
- ½ cup corn, canned or frozen
- 4 cups mild salsa
- 5 cups vegetable broth
- 2 tsp fresh lemon juice
- 1 tbsp cumin
- ½ tbsp chili powder
- ½ tbsp oregano
- 1 tsp salt
- ½ tsp coriander
- ¼ tsp crushed red pepper
- ¼ tsp black pepper
- 6-7 cups kale, roughly chopped
Instructions
- In large stock pot, heat the olive oil over medium-high heat and saute the onion, celery and carrots for about 5 minutes. Add the minced garlic and cook for 1 more minute.
- Add the sweet potato, sprouted lentils, corn, salsa, veggie broth, lemon juice and spices. Bring to a boil, reduce heat to a simmer, cover, and cook until your veggies are tender (25-30 minutes). Remove lid and stir in the kale just until wilted.
- Serve warm with a side salad or crusty bread.
Notes
- See the recipe for sprouting lentils in this same article or refer to this website. You can sometimes find sprouted lentils at grocery stores in the organic produce section, but sprouting them at home is a much better (and cheaper) option!