landscape-sprouted-lentil-soup-1-of-1-1023x682I love lentils in all their earthy humility.  They’re un-fancy little things, uncomplicated and straightforward. They pair beautifully with rich, robust flavours that complicate their relative simplicity.

In this cold-weather recipe that reads more like a stew than a soup, lentils pair beautifully with mushrooms, plenty of garlic, bright tomatoes, leftover turkey (or chicken) and a spoonful of smoked paprika.

Lentils are also packed with nutrition, particularly the B vitamins thiamin and folate as well as minerals like phosphorus and iron. In a letter to his nieces and nephews (an appendix in this book: Nutrition and Physical Degeneration), the nutrition pioneer Dr. Weston Price described lentil soup as one of the most valuable foods to include in the diet owing both to its relative nutrient density and its affordability.


 Why Use Sprouted Lentils

Lentils, like all pulses, are a great source of minerals, but these minerals are bound by food phytate.  Food phytate is an antinutrient that can prevent the full absorption of minerals.  Sprouting lentils, and other pulses, deactivates food phytate and makes those minerals more bioavailable.

You can sprout them yourself, or you can save the time and trouble and buy them already sprouted.

Hearty soup and deeply satisfying, this soup combines lentils, mushrooms, turkey and sausage seasoned well with smoked paprika and fresh thyme. If you can find it smoked turkey is particularly nice in this soup. Serve it with a hunk of buttered bread and a crisp green salad dressed with an apple cider vinaigrette.



  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, sliced thin
  • 2 teaspoons fresh thyme leaves
  • 4 ounces mushrooms, sliced thin
  • 2 teaspoons finely ground celtic sea salt
  • 1 tablespoon smoked paprika
  • One and a half cups of diced cooked turkey, preferably smoked
  • 8 ounces of chicken sausage or gluten free pork sausage
  • 3/4 cup of sprouted lentils
  • 4 (13.5 ounce) tins of chopped tomatoes
  • 6 cups of long simmered chicken bone broth


  1. Warm the olive oil in a large pot over a medium heat, then toss in the onion, garlic, thyme and sliced mushrooms. Stir in the salt, cover the pot and allow the onion and garlic to sweat until translucent – about 4 mins. Stir in the paprika and continue cooking, uncovered, a further two minutes.
  2. Stir in the turkey, sausage and lentils.  Pour in the broth and the tomatoes. Cover the pot and simmer until the lentils soften and become tender – about twenty five minutes.


You can easily substitute chicken for the turkey.



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