Sprouted french petite lentils stew

Sprouted french petite lentil stew with brown rice and kale

Sprouted french petite lentils stew
I have to admit, the sprouting lentils is not exactly doing less, but really, lentils do all the job themselves. I just put them in the water and wash them once a day with cold tap water for couple of days. The lentils become a small discs with little tails. It is super food. Omit this part and cook the lentils without sprouting, if it is not fun for you. You might soak them for half an hour, but even this is not must.

Sprouted - can you see those little tails?

Ingredients

1 cup french petite lentils (or black beluga lentils), sprouted or soaked for at least 30 minutes
1 cup tomato sauce of your choice
sea salt (to taste)
cumin
turmeric
red chilli flakes
black pepper
kale chopped to your {child} liking (optional)

Method

Add lentils and 3 cups of water into pot and bring to boiling. Add tomato sauce, salt and spices. Boil until soft. It will be about 20 minutes if sprouted. Not sprouted might take about 10 minutes longer.



Serve alone or over rice/grains of your choice.

Meatball soup for couscous.

Another variation on meatball soup. Same meatballs, different vegetables - new soup. Easy and convenient to serve over couscous or quinoa.

Turkey meatballs soup with butternut squash, green beans, carrots, zucchini and cabbage

Turkey Meatballs Soup with butternut squash, carrots, cabbage, zucchini and green beans
(суп с фрикадельками)

Ingredients

For the meatballs
- ground turkey, dark meat, 1 pound (or other meat of your choice)
- onion, 1 medium chopped
- carrot, 1 grated
- parsley, 2 tables spoons chopped
- egg, 1
- sea salt, 1/2 tablespoon or to taste
- black pepper, 1/2 teaspoon or to taste
- turmeric, to taste 1/2 teaspoon or to taste
- paprika, to taste 1/2 teaspoon or to taste

For the rest of the soup
- carrots, 2 small, peeled
- parsnip, 1, peeled (optional)
- butternut squash, 1/2, peeled and cut to bite size pieces
- cabbage, about half a pound, chopped
- green beans, 1/4 a pound, cut to bite size pieces
- zucchini, 1 medium, cut to bite size pieces
- sea salt, to taste
- tamari or soy sauce, 1 tablespoon (optional)
- bay leave, 1-2
- parsley strings (optional)
- oregano, dry, 1/2 teaspoon or to taste
- chilli flakes, to taste (optional)
- sea salt, to taste
- black pepper, to taste
- turmeric, to taste

Method

In a large pot, boil water. Put in carrots, butternut squash and parsnip. Place all the ingredients for the meatballs in large mixing bowl and mix well with your hands. Wet your hands and form small meatballs. As you form them, gently drop each meatball into boiling water. Lower the heat to low. Add the spices - bay leaves, oregano and parsley strings and let the soup simmer to 15 minutes. Add rest of the vegetables, salt and salt and cook for another 15 minutes. The vegetables can be easily pierced with fork.


Enjoy over couscous, white or wholewheat or cooked quinoa for gluten free version.