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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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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:
  1. 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).
  2. Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
  1. Whisk together all vinaigrette ingredients until well blended.
  2. Serve soup with a drizzle of vinaigrette over each bowl.
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Spicy Tomatillo Quinoa

Spicy Tomatillo Quinoa
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Spicy Tomatillo Quinoa
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Ingredients
  • 6 medium organic tomatillos, husked, rinsed, and divided
  • 1 cup organic chicken or vegetable broth
  • 3/4 cup coarsely chopped organic cilantro, divided
  • 1/2 cup coarsely chopped organic onion
  • 1 medium organic jalapeño, halved and seeded (optional)
  • 1 clove organic garlic
  • 1 cup sprouted organic quinoa
  • 1/2 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon sea salt
  • 1 cup organic corn kernels, fresh or frozen (thawed)
Servings:
Units:
Instructions
  1. Cut 4 tomatillos in half and puree in blender or food processor with ¾ cup broth, ½ cup cilantro, onion, jalapeno, and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  2. Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15-20 minutes. Let stand, covered, for 10 minutes.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.
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