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Yield: 4-6 servings


  • 1 Tablespoon extra virgin olive oil
  • 1 ½ cups peeled, diced onions
  • 2 cloves of garlic, crushed and chopped
  • ½ cup diced celery (with leaves)
  • 1 cup diced carrots
  • Ginger root 1″ piece.
  • ¼ cup of organic chopped cilantro
  • 1 cup of lentils (can be red, green or the gray French) sorted and rinsed
  • 1 (3-inch) piece of Kombu* (good for lowering blood pressure and cholesterol.)
  • 6 cups water or vegetable stock
  • ½ lemon, juiced and strained
  • Sea salt black pepper to taste.
  • 6 kale leaves, washed and torn by hand into small pieces


  • Warm the olive oil over medium heat in a heavy bottomed 3-5 quart soup pot.
  • Add the onions and a pinch of salt and cook for 8 to 10 minutes, stirring occasionally.
  • Add the garlic, celery, carrots, and cilantro and sauté for 5 minutes.
  • Sort through the lentils and discard any foreign matter. Rinse briefly in a strainer under cold running water.
  • Add the lentils, ginger, kombu,* and 6 cups of water to the soup pot and bring to a boil.
  • Lower the heat, cover and simmer for 40 to 50 minutes or until the lentils are tender.
  • Stir in the lemon juice and season with salt and pepper to taste.
  • Stir in the kale.
  • Simmer for 3 minutes.
  • Serve garnished with scallion.

*Good for lowering blood pressure and cholesterol. Also has iodine.

(Note: All recipes should be reviewed to determine if the ingredients are appropriate for your condition.)