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.