Ingredients
- 2 cups red lentils
- 2 tbsp coconut oil
- 1 onion chopped
- 4 cloves garlic minced
- 4 or 5 carrots sliced in half-moons
- 3 stalks celery sliced
- 5 kale leaves ribs removed and chopped 1 bell pepper, cut into small
- 1/4 cup Seaweed Soup Mix
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp black pepper
- 10 cups water
- 1 tsp sea salt
Servings:
Instructions
- In a large soup pot, sauté onions and garlic in oil. Add carrots, celery and peppers. Sauté for 5 minutes.
- Add Seaweed Soup Mix, red lentils, salt and spices. Slowly stir in water. Bring to a boil, then lower heat and let simmer partly covered until lentils are cooked, stirring occasionally. Stir in chopped kale and cook for 5 more minutes until kale is tender, but still bright green. Taste for salt. Enjoy!
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