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Sprouted Lentil Chicken Soup

Sprouted Lentil Chicken Soup
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Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
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Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium 15 oz. can organic diced tomatoes
  • 4 cloves garlic, thinly sliced
  • salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 12 cups low-sodium chicken broth or water
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
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Instructions
  1. Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
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Sprouted Lentil Lasagna with Grass-fed Meat Sauce

Congratulations to our October Instagram Winner  Caroline Rose (@moodymadeyefoodie ) for her sproutastic take on lasagna with TYH Sprouted Lentils.

Sprouted Lentil Lasagna with Grass-fed Meat Sauce
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Sprouted Lentil Lasagna with Grass-fed Meat Sauce
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Ingredients
  • 1 1/2 cups TYH Organic Sprouted Lentils
  • 1 sweet onion, diced
  • 1 head of garlic
  • 2 cups shiitake mushrooms, chopped
  • 1 pound pasture-raised ground beef
  • 1 jar favorite tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon local honey
  • dash of Ceylon cinnamon
  • Cheeses of choice (such as ricotta, Buffalo milk mozzarella, and Parmesan)
  • Jovial Foods gluten-free lasagna sheets
Servings:
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Instructions
  1. Cook lentils and set aside.
  2. Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
  3. Add ground beef, cook until done.
  4. Set aside with the lentils.
To Make Sauce:
  1. Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
  2. Once it boils, turn the heat down to simmer and add your lentil mixture with all your veggies and meat to the sauce and simmer for a couple of hours.
To Make Lasagna:
  1. Add boiling water to a glass casserole dish with Jovial foods gluten-free lasagna sheets for 5-10 minutes and drained before assembling the lasagna.
  2. First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
  3. Top lasagna with buffalo milk mozzarella, place on a baking sheet lined with foil, and stick into a 350-degree oven for 45-55 minutes.
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Jose’s Black Beans and Rice

Jose's Black Beans and Rice

Jose's Black Beans and Rice
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Jose's Black Beans and Rice
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Ingredients
Black Beans:
  • 1 pound sprouted black beans
  • 6 thick bacon slices, diced
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
Fried Plantain and Mojo
  • lard
  • 1 plantain, cut into ½" cubes
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1/2 cup olive oil
Sofrito
  • 7 garlic cloves
  • 2 shallots, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 2 tablespoons tomato sauce
  • 2 tablespoons roasted red bell peppers, chopped
  • 1 tablespoon tomato paste
  • Hot cooked sprouted brown rice
Servings:
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Instructions
  1. Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
  2. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
  3. Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
  4. Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
  5. Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
  6. Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
  7. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
  8. Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
  9. Fry plantain 2–3 minutes or until golden.
  10. Drain on paper towels.
  11. Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
  12. Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
  13. Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
  14. Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
  15. Add paprika and next 3 ingredients; sauté 1 minute.
  16. Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
  17. Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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