1 1/2cupssprouted navy beans, soaked in filtered water overnight
2-3tablespoonsgood olive oil
1teaspoon ground cumin
1/2cuporganic crushed tomatoes
1dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
• Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
Discard the lime and season the beans with salt to taste.
Serve with feta, sprouted bread and fresh herbs and greens.
Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).
1cupchopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
2quartshomemade or organic chicken stock
Pinch of ground cloves (optional)
1/4cupchopped fresh parsley
Place lard or oil in a large Dutch oven and set over medium heat.
Add the onion, carrot, celery, and salt.
Stir until onions are translucent, about 5–7 minutes.
Add lentils and rest of ingredients.
Stir to blend.
Bring soup to a boil.
Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
Serve chunky or puree with a stick blender.
Garnish with chopped scallions and a dollop of fresh sour cream.
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.