10-12-12-12 (Sprouted) Lentil Soup

• 10 ounces sprouted green lentils (or regular dried green lentils)
• 2 quarts chicken stock or vegetable broth (for you vegetarians)
• 12 ounces carrots, diced (about 2 medium-sized ones)
• 12 ounces celery, diced (about 5 stalks)
• 12 ounces onions, diced (about 2 medium)
• 5 cloves garlic, smashed and minced
• 1 can tomato paste (unsalted)
• 1/4 cup oil of your choice
• sea salt and fresh ground pepper

1. In an 8-quart pot, bring 1 quart of stock/broth to boil. Add lentils and boil for 5 minutes. Bring to simmer for 10 minutes (prepare the vegetables).
2. Heat up a large, heavy skillet on medium-high heat. Add oil. About half a minute later, add all the chopped vegetables and garlic. Saute for about 15 minutes, until onions are lightly browned. (Liquid will start collecting in the bottom of the pan. Don't let this evaporate!)
3. Add the second quart of stock to the lentils and return to a simmer. Add the sauteed vegetables, its liquid and the tomato paste. Simmer for about 40 minutes, or until lentils have a soft, palatable bite.
4. Turn off heat from soup. Puree directly in pot with a stick blender, just enough to keep a little chunky consistency. Or let cool and blend about half in a blender and return to pot. You may want to add a cup or so of water if it's too thick. Add salt and pepper to taste.
5. Save in individual portions and freeze for lunch.

green lentils, chicken, carrots, celery, onions, garlic, tomato paste, oil, salt

Taken from food52.com/recipes/3722-10-12-12-12-sprouted-lentil-soup (may not work)