To speed up prep time, use mung sprouts from the store in place of homegrown lentil sprouts, fresh raw almonds (without soaking them), and sun-dried tomatoes, available marinated in olive oil. This soup can be made with a chunky or smooth texture. Serve with couscous and salad.

INGREDIENTS | SERVES 2

• ½ cup sun-dried tomatoes, soaked
• 1 cup almonds, soaked
• 3 cups water
• 1 cup lentil sprouts
• ¼ cup dulse (optional)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Pinch of salt
• ½ teaspoon turmeric
• 1 tablespoon miso (optional)
• 1 cup portobello or crimini mushrooms, diced

1. Blend the sun-dried tomatoes and almonds with 3 cups water until smooth.

2. Add in the lentil sprouts, dulse, lemon juice, cinnamon, cumin, salt, and turmeric and blend until smooth. As an option, you could add 1 tablespoon miso at this point.

3. If you want the soup to have a chunky texture, save out ½ cup of the sprouted lentils.

4. Pour soup into serving bowls and stir in the diced Portobello (or reserved ½ cup whole lentil sprouts).

5. Garnish with fresh herbs such as cilantro or parsley.

PER SERVING:

Calories: 521 | Fat: 36 g | Protein: 23 g | Sodium: 383 mg | Fiber: 14 g