Soak sprouted mung beans and red lentils (in just enough water to cover beans) for two hours. Drain and pour beans into soup pot. Add vegetable stock and bring to boil. Turn down to simmer. Finely chop celery, onion and carrots. Spray saute pan with olive oil and add vegetables and garlic. Season to taste with Nature's Seasoning, salt and pepper. Add sauteed vegetable mix to pot of simmering beans. Squeeze 1/2 fresh lemon and stir. Shave fresh turmeric root and finely grate directly into pot of soup. Chop fresh cilantro and add to soup. Simmer for 5-10 minutes. Soup will be thick and hearty. May add additional vegetable stock if needed to thin. ENJOY-JOY!
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1034.3mg||36 %|
|Potassium 524.6mg||14 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 33.5g|
|Protein 14.4g||21 %|
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Calories per serving: 224
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