Soak 2 cups dry lentils in water for an hour or so. Drain and rinse.
Add 10 cups fresh water to rinsed lentils.
Bring to a boil and then turn heat down to simmer
Add 1/2 chopped onion, 3 chopped carrots, 1-2 cups chopped brussel sprouts,
1 cup chopped mushrooms (I really love lots of veggies in my soup so you can even add more or less if you want)
Add 1 to 2 tsp ground pepper, 1-2 tsp Himalayan pink salt or sea salt, 1 tsp paprika, 5-8 tbsp wheat free tamari (all of this depends on your preferences)
Simmer with a lid slightly open for 25-30 minutes
Turn off heat
Add to pot 3 leaves of finely chopped chard (green, red or rainbow) and approx 5 sheets of chopped nori (dried seaweed) to the hot pop of soup and mix. The reason I do this at the end when the soup is done simmering is so the chard and seaweed retain as much of the vitamins as possible!
Serves a lot- but I like a big pot so I can eat a lot of it over a couple days. Great with toast as a nice meal.