Sprouted Lentil and Quinoa Soup

This soup is a great way to get your daily dose of sprouts and legumes. It is also a hearty and satisfying soup that is perfect for a winter lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 cup sprouted lentils
• 1 cup sprouted quinoa
• 1/2 cup chopped parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
2. Add the cumin, turmeric, and black pepper and cook for an additional minute.
3. Add the vegetable broth, sprouted lentils, sprouted quinoa, and parsley to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the lentils and quinoa are tender.
4. Season with salt and pepper to taste.
5. Serve hot.