Ingredients
For the Soup:
1 pack (500 gr) sprouted green lentils
1 white onion
1 celery root
1 bushel parsley
1 bushel coriander (optional)
1 carrot
Seasoning and Supplements:
1.2 tsp cumin
A pinch of cardamom
1 small branch fresh sage or hyssop
½ tsp black pepper
Natural seas salt to taste
For Serving:
Olive oil
Organic goat feta cheese
Preparation
Preparation:
Place the sprouted lentils in a pot and cover with water. Bring to a boil.
Once the water boils, lower the heat, cover, and leave for an hour. Make sure the water doesn’t run out and the stew burns. If the water is gone, add a little bit of water and stir.
After an hour add the other vegetables, finely chopped, and all seasonings, except for the salt. Cook and stir occasionally.
The stew is ready when the lentils disintegrate and the stew becomes thick. This should take about another hour after the vegetables are added.
Add salt to taste.
To vary presentation, serve with a little olive oil, shaved feta cheese or a slice of whole grain bread.
