Sprout Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 cup sprouted lentils
• 1 cup sprouted broccoli
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Add the sprouted lentils, sprouted broccoli, and parsley and cook until heated through, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot.

This recipe is a great way to use up leftover sprouts. You can also use other types of sprouts, such as alfalfa or mung beans.