I just found one from http://www.aviewofamerica.com/Recipes/Vegetarian/quanti.htm Quanti Ingredients: 3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans) 1 teaspoon jwanu (lovage seeds) 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon garlic, minced 1 tablespoon ginger, minced 3 fresh red chilies, minced ½ teaspoon turmeric 1 teaspoon freshly ground pepper 1 cup chopped tomatoes 2 cups yogurt 4 cups vegetable broth 3 tablespoons mustard oil Salt to taste 2 tablespoons green onion, finely chopped for garnish Directions: In a large bowl with water soak beans overnight. Drain the water, wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts. To cook, heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown. Add 3 cups of sprouted beans and fry for 2 min. under medium heat. Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 min. Add tomatoes, broth and yogurt to the beans’ mixture. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions. Serve with rice.