- 1 tbsp. olive oil
- 1 medium onion, peeled and diced small
- 2 carrots, diced small
- 1/2 cup celeraic (celery root) peeled and diced small
- 2 pinches sea salt
- 1 cup French lentils (small greenish/black)
- 1 inch dried wakame (sea vegetable)
- 2 1/2 cups water
- 2 bay leaves
- 3 tbsp. shoyu (naturally fermented soy sauce)
- Parsley, minced
Put oil into a pot. Add onions and sauté 2-3 minutes. Add carrots and celeriac root and a couple of pinches of sea salt. Put lentils, wakame, water and bay leaves into the pot and bring to a boil. Reduce flame to simmer, cover and cook 40 minutes. Add shoyu and continue cooking for 10 minutes. Garnish with parsley
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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