Legumes that are sprouted before being cooked are much easier to digest and the cooking time is reduced. People who get gassy from eating beans will often report that sprouting before cooking reduces or eliminates this problem. To sprout, soak 2 cup of lentils in a 2-qt. mason jar (or you can use 2 quart-sized jars and 1 cup of lentils in each jar) by filling with water and leaving for 12 hours. Drain, rinse well with plenty of water, and drain again. Turn jar on its side–this prevents the beans from getting dried out. Leave them by the sink and rinse and drain them in the morning. When the sprouts (the little white shoots that grow out of the beans) are about 1/8 to 1/4 inch long the beans are ready to use. Lentils are usually ready by the 2nd day of sprouting.
Serves 8–I usually freeze half
2 cup of dry lentils, soaked and sprouted as described above
2 medium to large onions, peeled and chopped
3 Tbsp. extra virgin olive oil
2-3 tsp. cumin powder
2 stalks celery, chopped
2 carrots, chopped
sea salt and black pepper to taste
cayenne to taste, optional
Saute the onions in the olive oil in a soup pot for 5 minutes stirring a few times. Add cumin powder and stir well. Add rest of ingredients and stir. Pour in enough water to cover well (at least 2 quarts). Bring to a boil and then reduce heat to low immediately so the soup just simmers. Cover with a lid cracked open. Simmer at least 2 hours. Add salt and pepper to taste. You can make this soup in a crock pot and leave simmering all day. Optional garnishes: pecorino grated cheese, chopped cilantro, tamari.
