1. In a medium pot, heat oil medium high.
2. Sweat Onions 1-2 mins.
3. Add Lentils - stir and coat with oil, 1-2 mins.
4. Add Carrot, Celery and Fennel - saute 1-2 mins.
5. Add Vegetable Stock.
6. Simmer for 10 - 15 mins.
7. Finish with Sunflower Sprouts, Seeds and Asparagus.
1/2 Cup Onion (chop fine)
1 Cup Celery (chop fine)
1 Cup Celery (small dice)
1 Cup Fennel (small dice)
1 qt. hearty Vegetable Stock
1 lbs. Red Lentils
Spiced Sunflower Seeds
2 teaspoons of Organic Extra Virgin Olive Oil