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.



  • 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


  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.

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