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Servings 4


  • 1 cup dry brown lentils soaked overnight in water with a tablespoon of apple cider vinegar
  • 1 medium sized yellow onion chopped
  • 4 to 5 cloves chopped garlic let sit for 10 minutes after chopping
  • 8 oz sliced mushrooms
  • 1 carrot cut into 1/4 inch pieces
  • 1/2 bunch kale chopped
  • 1/2 bunch parsley torn into pieces
  • 1 medium sized blue or red potato, cubed
  • 1 tsp vegetable bouillon paste without MSG
  • 2 tablespoons olive oil
  • 1 tsp iodized salt
  • 2 tablespoons liquid aminos Bragg brand or soy sauce
  • 2 tablespoons apple cider vinegar
  • 4 to 5 cups filtered water


  1. Heat the oil in a Dutch oven and add onions and garlic. Let cook till onions are translucent. Add the sliced mushrooms and let cook for 5 minutes. Then add chopped carrots and potatoes and stir. Rinse the lentils and wash them in water to remove the apple cider vinegar. Add to the pot. Add water, bouillon paste, liquid aminos and salt. Let cook/simmer for 30 minutes or until lentils are soft. Add kale and apple cider vinegar and mix to incorporate into the soup. Turn off the heat and add chopped parsley. Taste and add more salt, if needed.