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
In a large soup pot, sauté onions and garlic in oil. Add carrots, celery and peppers. Sauté for 5 min.
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.
Stir in chopped kale leaves and cook for 5 more minutes until kale is tender, but still bright green. Taste for salt. Enjoy!