• 1 medium onion
  • 4 cups filtered water
  • 2 vegetable bullion cubes
  • 1 bunch of black (dino) kale (chopped small)
  • 4 cloves garlic (minced)
  • 2 inches fresh ginger (chopped small)
  • 1 cup red lentils
  • ½ tsp. dulse flakes
  • ½ tsp. black pepper


  1. Place all ingredients, except for garlic and ginger, in a large soup pot
  2. Bring to a full boil. Reduce heat, and allow to simmer until lentils soften (about 30 minutes).
  3. Add garlic and continue to simmer until lentils have lost their shape and soup resembles a puree.
  4. Stir in fresh ginger and serve with whole grain bread, millet, quinoa or brown rice.
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