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    Sprouted Lentil and Barley Soup


    Source of Recipe


    Candice L. Mason

    Recipe Introduction


    Preparation:
    Sprout the recommended amount of Lentils and Barley for a one quart jar for two days. I added some left over sprouted Garbanzo beans and peas.

    List of Ingredients




    Ingredients:
    Lentils and Barley (about 1/2 pound each)
    Sprouted Garbanzo beans and peas (optional)
    Any other sprouted beans or grains (optional, I added only the first two)
    Water to cover

    Two cubes vegetable bullion
    1 tsp. Maramite
    Garlic powder, to taste
    Pepper, to taste
    Cumin, to taste

    Recipe



    Cooking:
    Place lentils, barley and other sprouts in a large pot. Cover with water. Simmer water, uncovered, for 1 hour, until tender (not mushy). (They will foam and be a bit crunchy when done. This is expected.) Mash a bit before proceeding to thicken water. Add vegetable bullion, Maramite, garlic, pepper and cumin. Stir well to dissolve bullion and Maramite. Let simmer uncovered for about an hour to infuse flavors. Serve warm.

    Will feed 6-8 heartily.

 

 

 

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