Lentil and Brown Rice Soup

This filling and delicious soup is great for lunch or dinner with a salad.  I really like the sprouted lentils and beans because they cook quickly and do not require pre-soaking.  In our house quick AND healthy is a must.  I hope you enjoy this soup as much as we do.

Lentil/Bean/brown rice Soup
1 cup mixed dried lentils and beans (I used Tru Roots Sprouted lentils and mung beans for this soup to cut down on cooking time. For more information:  www.truroots.com)

1/2 cup brown rice
7 cups water
3 carrots
2 stalks celery
1 cup chopped broccoli (including leaves and stems)
1 onion
1 clover garlic
1 bay leaf
1/2 tsp sea salt or to taste
1/2 tsp black pepper
1 tbsp turmeric
1/2 tsp chili powder or to taste
1 vegetable bouillion cube (optional- I use Organic Boullion- low sodium Vegetable)

Chop vegetables and combine all ingredients including spices in a large stock pot.  Bring to boil and simmer covered for 1.5-2 hours. 

Nutrition Notes:
Beans and brown rice provide a complete protein, B vitamins and lots of fibre.  The sprouted nature of these beans makes them more digestible.