Sprouted Lentil Stew

2 tbsp Sprouted Lentil (Mung Bean, Lentil, Pinto Bean, Northern Bean)
1/2-1tsp High Mineral Salt (Celtic, Real, Himalayan, Sea)
2 cups clean Filtered Water
1/2-1 Yellow Onion
4-6 cloves Garlic crushed
Powdered Onion and Garlic
1-2 Bay Leaf
1/2 tsp Cumin Powder
1/2-1 sliced Carrot
1 stalk chopped Celery

• Place legume, carrot, celery, garlic & onion powder, bay leaf (preferably glass or stainless steel), water in pot

• Bring to boil

• Lower to medium-low heat

• Cook until soft with a light texture

Optional: drizzle fresh home-made coconut milk right before serving for a rich comforting flavor and boost of nutrition

***It is preferred not to have too much excess liquid as it can impair the digestive process.
***If cook slightly soupy, can add the quinoa together for increased texture and flavor!

Lentils sprouted just enough for cooking