Ah, lentils…quick and easy to prepare. These tiny legumes are packed with fiber, iron, protein and more. What makes these lentils special? They are sprouted – putting them on the verge of being a vegetable. Sprouted legumes are easier to digest and offer greater nutrition. By preparing both the soup and salad, you’ll be all set for lunch and dinner. Enjoy and be sure to check out the Recipe Kit.
Radical Homemaker Quick Tip
Batch Cook. Batch Process. Both daunting tasks…once you get your groove, it does get easier. Plan meals around ingredients like beans or grains. Eat leftovers for lunch. You can freeze lots. Remember, small steps lead to big changes.
To cook lentils…
1 bag TruRoots Sprouted Green Lentils
5 cups water
1. Place lentils and water in a medium-large pot; bring to a boil. Cook for five minutes.
2. Strain lentils and set to the side.
For the salad…
1½ cups TruRoots Sprouted Green Lentils, cooked
¼ cup Bionaturae Olive Oil
1 tablespoon Simply Organic Dill
2-3 cloves organic garlic
Pinch of Eden French Celtic Sea Salt
1. Combine olive oil, dill, garlic and salt in a food processor or bowl; blend.
2. Pour the dressing over the lentils; mix well.
3. Cover and chill prior to eating (best the next day and awesome in a brown rice wrap with fresh greens).
For the soup…
2 medium organic carrots
1 small-medium organic onion
1 small-medium organic celeriac or 3 stalks organic celery
3 cloves organic garlic
3 tablespoons organic butter
2 cubes Rapunzel Vegetable Bouillon
4 cups water
Remaining cooked lentils
Salt & Pepper to taste
1. Combine carrots, onion, celeriac and garlic in a food processor or chop into fine pieces.
2. Melt butter in a large soup pot over low-medium heat.
3. Add veggie mixture and cook for 10-15 minutes; stirring occasionally.
4. Add bouillon cubes, water and lentils. Bring to a boil. Cook for an additional 5 minutes.
5. Remove from heat and serve.
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