2 C sprouted lentils

8 C broth

2 T coconut oil

1 white onion

4 carrots or 2 beets

3 celery stalks 

5 kale leaves

1 red pepper

1/4 Seaweed Soup Mix

4 garlic cloves

1 t ground cumin

1 t curry powder

1 t black pepper

1 t sea salt or Ume Plum Vinegar

Use organic & local ingredients

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Chop vegetables. Saute onions, garlic and vegetables until soft. Add broth, seaweed soup mix, lentils and spices. Bring to a boil, then simmer until lentils are soft. 20 minutes Yields 4 servings