Black bean and corn soup

1/2 cup dry black beans
1 tsp olive oil
1 onion, diced
2 stalks celery
4 garlic cloves, minced
1 tsp cumin
1/2 tsp chopped chili or to taste
1 tsp oregano
1 tsp salt or to taste
1 large tin diced tomatoes
1 cup stock
1 cup frozen corn kernels
1 lemon, zest and juice

Place beans in pot, add water to cover and bring to the boil. Cover and let sit for 1 hour, then drain. ( this method helps to reduce flatulence that eating beans often causes.) add more water to cover and boil until just tender - about 45 minutes. Drain beans again.

Saute onions, celery and garlic until soft, then stir in the spices until coated in the oil and fragrant. Add remaining ingredients, and let simmer slowly for another half an hour for flavours to blend, add more liquid if too thick, but I like this soup chunky.

sprouted lentil soup

3 cups lentils
1Tbs olive oil
2 onions chopped
4 cloves garlic, chopped
1 cup chopped celery, leaves included
2 carrots, chopped
1 Tbs curry powder, or to taste
1 1/2 liters chicken stock
1/2 cup fresh parsley, chopped
1 Tbs fresh mint, chopped
2 Tbs apple cider vinegar
salt and pepper to taste

Soak lentils overnight, then drain and place in large sieve.  Rinse three times a day until they begin to sprout.  Saute onion and garlic in oil until soft. Stir in curry powder to coat and mix in with the oils.  Add vegetables and herbs and saute for about five minutes, adding a little water if necessary to prevent sticking. Add lentils and stock and simmer for about an hour or until lentils are tender.  Season to taste with vinegar salt and pepper.
Sprouting the lentils, and the addition of cider vinegar makes the lentils more digestible.

Tabbouleh

1/2 cup bulgar -soak in 1 cup boiling water for 1 hour, drain
juice and grated rind of one lemon
1/4 cup olive oil
1 cup chopped parsley
1/4 cup chopped mint
1/2 cup chopped red or spring onion
1 cup chopped tomato
2 cloves garlic, finely chopped

Mix all together and let marinade for about  an hour or overnight.