Raw Sprouted Lentil Soup

Friday night is soup night in our home. The hubby is easy,  make a large pot of meat (he has reduced his meat consumption by half)
 and vegetables soup and freeze it in one-serving pint mason jars. For our son and i, cold raw soups in the winter don't seem that appealing, especially when the night time temperature is in the teens. We are so thankful that our Blendtec has a soup cycle that heats the meal, under 90 seconds and it can still be considered raw. This taste similar to a tomato bisque. We served it with onion crackers and a green salad.

Thanks Courtney for your assistance!!!

Tonight we made Hearty Lentil Soup from Juliano's book Raw the UNcook Book, page 22
This serves 2.
Ingredients:
1 cup almond milk (or filtered water)
2 TBS minced onion
1/4 cup red bell pepper
1/2 avocado
1/2 cup tomato
1 tsp minced garlic
2 TBS fresh dill or 1 tsp of dried dill
1 tsp Celtic Sea salt
1 tsp jalapeno (we omitted it)
1 cup sprouted lentils
dash of paprika

Directions:
Place all the ingredients, except the lentil sprouts, in a blender and puree well. Add the lentil sprouts and process for a couple of seconds. Pour into serving bowls and garnish with a dash of paprika.