Spicy Lentil Soup

1 pound bag of lima beans (soak overnight & sprout for 2 days)
1 cup chopped onions
1 tomato, chopped fine                                                                                                                                                           
2 ½ tsp sea salt
1 tsp ginger, grated
2 cloves garlic, minced
1 tsp cumin
1 tsp coriander powder
1 tsp curry powder
1/2 tsp chili powder
1-2 large handfuls of fresh basil chopped (add before serving

Soaking, sprouting & cooking lima beans:

1.) Soak 1 pound of lima beans overnight, drain and rinse well. Place  4 or 5 wet paper towels on top of plastic tray.  Place wet, well drained lima beans on top of paper towels and spread them out.  Cover with more wet paper towels and then a wet dish cloth.  Let sprout for 2 full days (you will not see a sprout shoot at this point).  Keep lima beans moist during the sprouting process.                                                                                                                                                                    
2.) Rinse lima beans well after 2 full days of sprouting and pick out any small little hard lima beans and toss out.  Place the nice plump beans in a crock pot (should equal around  5 cups plump beans).  Cover with 5 cups no-salt vegetable  broth and  1 sliced onion.  Cook on low for 8 hours.  (you can do this overnight)                                                                            
3.) Add remaining ingredients in crock pot and cook  on high 1 hour. Then turn back down to low and continue to cook until ready to serve.                                                                                                                                                                                     
  4.)  Right before serving add fresh chopped basil.