Curried Lentil Soup and Dip
This recipe is the exact same recipe as my curried lentil patties except with a different consistency and I’ve ommitted the use of the dehydrator. I’ve also added other optional ingredients such as tomato puree.
This recipe can easily become a dip by adding less liquids and can be served with flax crackers.
2 cup Sprouted Green French Lentils, Measurement taken after sprouting (sprout only til' you see a 1/8-1/4 inch tail; over spouting loses flavor)
1 tablespoon Ground Curry (or to taste-I like a lot of curry)
3 tablespoon olive oil
garlic clove or minced garlic to taste
about 1/4 cup chopped yellow onion or to taste
1 tablespoon green onion
1 small tomato
sea salt to taste
1. After sprouting lentils, add half the lentils and all of the other ingredients to the blender or food processor and blend.
2. Add the rest of the lentils to the blender but be careful not to over blend as mixture will get warm.
3. Add only enough water to make a soup like consistency or add less to make a dip.
Top with a dollop of “sour cream”
VARIATION: Instead of adding curry, you could try adding fresh herbs like basil, parsley or add cilantro with a squeeze of lime juice (tastes good with the tomato and cilantro). Or you could add other chopped vegetables and/or a little freshly extracted carrot juice. You could even kick it up a notch with some cayenne pepper….whew!