Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
Ingredients for Soup:
  • 2tablespoons 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
  • 2teaspoons sea salt
  • 3/4cup organic tomato sauce
  • 2cups sprouted organic lentils, cooked(or canned, rinsed and drained)
  • 2cups filtered water
  • 4 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 1teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
  • 1/4cup good olive oil
  • 2tablespoons balsamic or sherry vinegar
  • 1 clove organic garlic, minced
  • 1/2teaspoon sea salt
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.