Sprouted Lentil Vegetable Soup

Sprouted Lentil Vegetable Soup

INGREDIENTS
1 pound lentils - sprouted (or at least soaked overnight)
2 Tbsp light olive oil
2 onions (about 4 cups chopped)
1/2 tsp kosher salt
6 cloves garlic - minced
4 cups diced carrots*
2 cups diced celery*
1 - 14 oz. can diced tomatoes
1 Tbsp miso paste
6 cups vegetable broth or chicken broth (I use Imagine "No Chicken broth")
6 cups water
2 Tbsp Red Wine vinegar
1 tsp dried basil
2 Tbsp diced fresh basil (if you don't have you can add an additional tsp dried basil)
1 tsp honey

INSTRUCTIONS
Heat oil In a large pot over medium high heat. Add onion and 1/2 tsp kosher salt, and cook, stirring often, for about 10 minutes until translucent. Add garlic and cook, stirring constantly, for another 2 minutes.

Add carrots, celery and diced tomatoes and cook, stirring often, for 15 minutes. Add miso and continue cooking, stirring more often now, another 5 minutes. Add water, lentils, and broth, and bring to a simmer. Simmer 3 hours.

Add vinegar, basil and honey and simmer another 1/2 hour to 45 minutes.
Adjust seasoning with kosher salt and freshly ground black pepper.

*I often substitute a cup each of the carrot and celery with diced zuchinni
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