This is my go-to healthy and hearty recipe for a cold, winter's night. It's simple to prepare, it's packed with vitamins and minerals from the vegetables and–thanks to the sprouted lentils–full of protein, enzymes, and micro-nutrients. It's also vegan and gluten-free. For a creamier soup, feel free to puree half or all of it with an immersion blender (or a food processor) after cooking. It's delicious either way, and tastes even better reheated the next day.