Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
Ingredients
Ingredients for Soup:
- 2 tablespoons good olive oil
- 1 medium organic onion, chopped (about 1 cup)
- 2 stalks organic celery, diced (about 3/4 cup)
- 2 organic carrots, diced (about 3/4 cup)
- 2 cloves organic garlic, finely chopped
- 2 teaspoons sea salt
- 3/4 cup organic tomato sauce
- 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
- 2 cups filtered water
- 4 cups organic chicken or vegetable broth
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
- 1/4 cup good olive oil
- 2 tablespoons balsamic or sherry vinegar
- 1 clove organic garlic, minced
- 1/2 teaspoon sea salt
Servings:
Units:
Instructions
Directions for soup:
- Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
- Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
- Whisk together all vinaigrette ingredients until well blended.
- Serve soup with a drizzle of vinaigrette over each bowl.
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Roasted Pumpkin and Sweet Potato Pilau
Ingredients
- 2 cups peeled organic pumpkin, cubed (about 12 ounces)
- 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
- 2 tablespoons olive oil
- 1 cup organic sweet onion, diced
- 1/3 cup organic celery, diced
- 2 teaspoons organic garlic, minced
- 4 cups organic chicken stock or bone broth
- 1 cup sprouted organic brown rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 bay leaf
Servings:
Units:
Instructions
- Preheat oven to 400 degrees F.
- Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
- Add pumpkin mixture and stir gently to combine. Serve warm.
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