Quick minestrone soup

Using sprouted lentils in soups instead of traditional dried beans, lentils or split peas speeds up preparation time.

Serves 4-6

2 cups lentil sprouts, crunchy or chunky combo sprouts
1 onion, peeled and diced
4 cups prepared and chopped vegetables, e.g. potato, carrot, celery, leek, pumpkin, swede, parsnip etc.
2½ cups water
2 x 140g pots Italian pizza-style tomato paste or 1½ cups pasta sauce
chopped fresh herbs e.g. parsley, coriander, mint

Place all ingredients except herbs into a heavy-based saucepan and bring to the boil.
Reduce heat and simmer for 15-20 minutes or until vegetables are soft.
Remove from heat and serve garnished with herbs. Serve with crusty bread.

Variation: Add grated cheese with the herbs.