Sprouted Lentils w/ Roasted Corn & Quinoa


This is a simple delicious soup loaded with great nutrients.  Makes a quick meal or snack when you are short on time. Enjoy this warm or cold all year around.

Sprouted Lentils w/ Roasted Corn & Quinoa

Time: 15 minutes
Servings: 4
10 Ingredient Recipe
Naturally Vegan & Vegetarian


4 Cups Raw Sprouted Organic Lentils ( These were soaked from dry then sprouted in 2 day period)
1 Cup Roasted Organic Corn, cut  (leftover corn works great from night before)
1/2 Organic Red Onion, chopped
1 Medium Organic Zucchinni, chopped
1 Medium Organic Tomato, chopped
1 Cup Fresh Organic Cilantro, chopped
1 Large Cup Organic Quinoa, cooked (I prepare this in advance and have it ready on hand)
1 Organic Green Onion, chopped
1/2 Raw Organic Jalapeno, sliced
Sea Salt & Pepper to taste


The first thing you want to do is get your blender out and your ingredients.  On a cutting board take your washed veggies and cut them up.  Add your roasted cut corn to the cutting board or surface as well.  This will simplify the process making this fresh soup fast and delicious.


Next take your blender and add 3 cups of sprouted lentils, 3/4 of the corn, 1/4 of the onion, half of the tomato, 1/2 of the green onion, 3/4 of the cilantro and as much fresh jalapeno that you want depending on the level of heat you are looking for.  If you are not into spicy you can simply omit the jalapeno. What you want leftover of the cut items is enough for topping the soup with fresh corn, sprouted lentils, onions, tomatoes and cilantro and green onion.  Then take the leftover for toppings and put them either in a nice dish or plate and set aside.


After getting everything ready to blend you are going to top it with sea salt an fresh ground pepper.  I used about 1 Teaspoon, which will depend on how much salt you like and typically use.  We are low sodium users in our household so use your discretion based on your taste.  If you are new to cooking or have never made a soup this way it may be best for you to blend first and taste then sprinkle a small amount of sea salt and taste again.  Remember with salt you can always add more, but you can’t add less once its done.  I say this laughing from great experience.  I have had numerous delicious creations that were perfect and then I over salted and Wow it went from great to terrible quick, so you do want to be careful and use your great discretion and instincts.  If this does happen ever you can dilute or add water to the recipe.

Now you want to cover and blend until it becomes a nice consistency.  Once done taste and make sure the seasoning is just right for your liking.  Then add the cooked quinoa to it and mix thoroughly.  You can heat it if you desire or eat it raw.  Place the mixture in a bowl and top with sprouted lentils, cilantro, red onion and tomatoes for a delicious popping taste and texture.


If you do not have the quinoa prepared in advance it will take 15 minutes to prepare.  It prepares quickly first rinse it add it to a pot with 1 cup dry to 2 cups purified water.  Bring to a boil.  Then reduce to a simmer for 12 minutes.  If you are in a rush typically making it up in advance and having it on hand is a great help.

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