Lentils are a source protein but they lack two essential amino acids, However, sprouting lentils will contribute to the addition of these 2 amino acids.. Hence they become a complete protein.
Also Sprouting lentils is helpful for those who have have difficulty digesting legumes. It causes some of the starches to be converted to simple sugars, making it easier to digest and much healthier
500 g dry golden lentils. Soak for at least 12 hours. Wash strain and put in a clean kitchen towel. Refrigerate for 48 hrs.
After 48 hours in the fridge they are sprouted and ready to eat as a salad or to cook
1 onion diced 200 g + 1 TBsp of olive oil/optional
6 Swiss chard stems 130 g
Cut and add over the onions
Celery cut 200 g. Add to the onions...
Potato 1 big
Dicd 220 g
Add the sprouted lentils. add 1/ cup of water Cover and let them cook on low 1 hr. check from time to time for the water. If lacking add boiling water
After 1 hr check the texture. I like them al dente. So cook more according to your taste. THEN, Traditionally onions, garlic and coriander are fried in olive oil added to the soup. & lemon juice
But personally I will add all this raw. So I add lemon juice, crushed garlic and olive oil stir adjust salt then
Then add sliced spring onions...when in season. Otherwise add any onions / optional mix delicately. Add the Swiss chard leaves cut into 1 cm strips mix and
1 bundle fresh coriander ... 25 g of leaves
Serve hot or cold