Soak 2 cups 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 to simmer
Saute in olive oil: 1/2 chopped onion, 2-6 chopped garlic cloves, 3 chopped carrots, 1-2 cups chopped Brussels 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 2+ tsp ground pepper, 1-4 tsp mineral salt, 1 tablespoon paprika, 5-8 tbsp
wheat free tamari (all of this depends on your preferences). Please be creative and trust your intuition.
Add a few swirls of extra virgin olive oil
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.
Finish each bowl with a dollop of great olive oil. This recipe serves a lot- but I like to make a large pot so I can eat it over a couple days.