Lentil Soup with Greens
6 cups spring or filtered water
1-1/4 cups dried brown lentils
1 bay leaf
4 cloves garlic, minced
1 or 2 vegetable bouillon cube, crumbled
1 teaspoon sea salt
1 teaspoon tamari soy sauce
1/2 teaspoon black pepper
1 medium onion, chopped
1 large carrot, sliced into rounds
2 stalks celery, sliced
1 cup greens, chopped (kale, collard greens, turnip greens, etc.)
-Rinse and drain lentils.
-Place lentils, bay leaf, garlic, and 6 cups water in a large pot. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.
-Add bouillon cube, sea salt, tamari, pepper, onion, carrot, and celery and gently stir.
-Turn up heat and return to simmer. Cook covered on low heat for 15 minutes.
-Add greens and simmer 5 minutes.
-Check seasoning and serve.
-For a complete meal, add steamed grains such as brown rice, quinoa, or millet.