Lentil soup is one of those winter staples across the Mediterranean. And for a good reason. It’s inexpensive, flavorful, easy to throw together, and you can use leftover produce to make it.
For my version, I used sprouted lentils found in the natural section of grocery stores. The sprouted version cooks quickly and is known to be easier to digest than regular lentils. This soup is a wonderful way to introduce pulses into your diet. Add some freshly baked bread, and it turns into a hearty meal.