Recipe from Maine Seaweed

Servings: 10
Cook Time: 30 minutes

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, rib removed and chopped

• 1 bell pepper, cut into small dice

• ¼ cup Seaweed Soup Mix

• 1 tsp ground cumin

• 1 tsp curry powder

• 1 tsp black pepper

• 8 cups water

• 1 tsp sea salt

Directions

1. In a large soup pot, sauté onions and garlic in oil. Add carrots, celery and peppers. Sauté for 5 min.

2. 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.

3. Stir in chopped kale leaves and cook for 5 more minutes until kale is tender, but still bright green. Taste for salt. Enjoy!