We can’t tell you how delicious this Spicy Sprouted Lentils Soup is. Perfect for Autumn and Winter Seasons. It is also full of protein and flavor.
This week we made a big batch of Sprouted Lentils, so it was a call to get creative on using this fabulous and nutritious resource.
It’s a rainy and gray week in Milano, and we just felt like something warm, flavorful, and spicy.
I usually use sprouted lentils for cold or warm salads, which didn’t match today’s cravings, so I went online to get some inspiration and realized that sprouted lentils go very well with soups! So I got in the kitchen and started creating something aligned with our cravings.
This Spicy Sprouted Lentils Soup came out wonderfully, and it was love at first slurp! But, of course, you have to try this one, so whenever you make a batch of Sprouted Lentils, make sure you save some to make this soup.
As with every soup, it gets better with time, so make enough to try more later. Soups are also great for freezing, a great way to save you some time, and eat deliciously consistently.
Soups are also a great way to understand the spices profile because you can instantly experience how they affect your dish, avoiding a major disaster.
Apart from the sprouted lentils the key Ingredients for a Delicious Soup are:
Ginger, Carrots and Celery.
If you are just starting to get acquainted with spices, this is how you do it: play!
We felt like something hearty and spicy this time, so I just went with Curry and Ginger, a classic Indian Food combination that hardly goes wrong.
Learn about 10 Benefits of Carrot
For more Protein-Packed Meals Ideas check these out:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Curried Hearty and Spicy Sprouted Lentils Soup
Equipment
Ingredients
- 10 ounces sprouted lentils
- 2 carrots medium
- 1 onion white, small
- 1 shallot
- 3 celery stalks
- ¾ teaspoon curry powder
- 50 fl ounces vegetable stock
- 1 tablespoon ginger fresh ground ginger or 2 teaspoons ginger powder
- ½ teaspoon black pepper or ¼ cayenne pepper or pepperoncini
Optional:
- Nutritional Yeast to Sprinkle
- Sourdough bread to serve
Instructions
- If you don’t have ready-made vegetable stock, you can make your own by using one vegetable stock cube per 2 cups (500 ml) and bring it to boil.
- Chop your onion, shallot, celery, garlic, and carrots.
- In a large pot, stir fry the ingredients in medium heat. You don't need oil, the vegetable stock will lift any sticking veggies on the next step while creating flavor.
- When translucent, add the vegetable stock and the spices.
- Let it simmer for 5 mins and add the lentil sprouts.
- Let it cook for no more than 3 mins.
Nutrition
Learn more about Sprouting Lentils and its benefits Here.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
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