A Hearty Sprouted Lentil Soup

This comforting Italian Lentil Soup is a simple, hearty bowl made with sprouted red lentils, cherry tomatoes, garlic and tender pasta. Finished with fresh parsley, microgreens and a sprinkle of cheese, it’s an easy and nourishing meal the whole family can enjoy.

PREPARATION: 5 MIN  |   COOKING: 45 MIN  |   READY IN: 50 MIN

Ingredients (serves 4-5)

• 3 tbsp olive oil
• 6 garlic cloves, peeled
• 200g cherry tomatoes, quartered
• 2 cups sprouted red lentil, rinsed
• 4-5 cups water (can be adjusted if you want thicker or thinner soup)
• 2 cups mini pasta (Cavatelli, Ditalini, Tubetti - we used Cavatelli) 
  
• Salt & black pepper to taste 
  

Garnish

• 2 tbsp parsley, chopped fine
• 2 tbsp homegrown pink-stemmed radish microgreens, optional
• Sprinkle of grated cheese of your choice for finishing

Method

1. In a large pot, sauté olive oil and whole garlic cloves. Once garlic has a little bit of colour, add cherry tomatoes until fragrant and the tomatoes started to sweat.
2. Add sprouted red lentils and stir for 1-2 minutes to coat lentil with flavoured oil.
3. Add water to cover and simmer for 30 minutes with seasoning (salt and pepper)
4. Check the water level ( add more if it’s looking too thick) and stir the dry pasta directly into the pot.
5. Cook for an additional 10-12 minutes until the pasta is all cooked.
6. Finish with chopped parsley, pink-stemmed radish microgreens and grated cheese.