Ingredients:

-                  1 medium onion, diced

-                  1 TBSP grapeseed oil

-                  3 cloves garlic, crushed

-                  1/8 tsp. sea salt

-                  ¼ tsp. cumin

-                  1 C shiitake mushrooms, sliced

-                  3 medium carrots, sliced

-                  3 stalks celery, sliced

-                  1 sweet potato, peeled and diced

-                  1.5 C red lentils

- 1 C leafy greens (i.e. spinach, kale, mustard greens, collard greens, bok chow, dandelion greens or other dark leafy greens)

-                  1 container Organic Low Sodium Vegetable Broth

-                  6 C water

-                  1 piece Kombu seaweed

-                  Black pepper, to taste

Directions:

-                  In a heavy stock pot, heat up olive oil and sauté onions and garlic for five minutes.

-                  Add in mushrooms, carrots and celery and sauté for additional 10 minutes.

-                  Add in cumin, sea salt and black pepper.

-                  Add in vegetable broth and water and bring to a boil.

-                  Rinse lentils and add to soup.  Reduce heat to low.

-                  Add in sweet potatoes.

-                 Let everything cook for 30 minutes. Add in leafy greens five minutes before serving.

-                  Enjoy and let the warmth and healing begin!!

 *May be cooled and frozen in containers to use as needed.