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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Mimi’s Mexican Cornbread
Ingredients
- 1 1/2 cups Sprouted Yellow Corn Meal
- 1 cup organic cream-style corn
- 1/2 cups cheddar cheese, grated
- 1/4 cup Monterrey Jack cheese, shredded
- 1 medium organic onion, chopped
- 2 large eggs, preferably pastured
- 1/2 cup olive oil
- 1/4 cup organic whole milk
- 1 4 oz. can organic chopped green chilis
- sea salt to taste
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
- Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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