Sprouted lentil stew with rice

Reportedly "magical".

Ingredients:

Ghee/avocado oil

2 large cloves of garlic, minced

1/2 tsp each of curry powder, turmeric, ginger

1 tsp garam masala

1 small onion, diced

2 cups veggie/chicken stock

1 can full-fat coconut milk

1/2 cup sprouted mung beans

1/2 cup sprouted lentils of any kind

3/4 cup white rice

Pinch of red pepper flakes

Goat cheese, for topping

Method:

Heat ~1.5 tbsp of ghee/oil over medium heat in a soup pot. Add garlic and spices. If you like a spicier curry, add the red pepper flakes now with the other aromatics. Allow to bloom for about a minute.

Add onions and cook for a few minutes, until softened and fragrant.

Deglaze with stock, and an additional 2 cups of water, and the coconut milk. Bring to a rolling boil.

Add mung beans and lentils. Lower heat to medium-low and allow to simmer for about 45 minutes, or until the lentils are soft and starting to break down a bit. You may need to add more water as they cook.

Once the beans/lentils are surely done, add rice, assuring the soup still has some extra water in it.

After 15-20 minutes, remove the soup from the heat to avoid overcooking the rice. You will need to salt to taste if the stock you use is unsalted. At this point, if the red pepper flakes were not used in the beginning, stir them in now.

Serve with goat cheese crumbles.