• 1 cup French lentils (small greenish/black)
  • 1 inch dried wakame (sea vegetable)
  • 2 1/2 cups water
  • 1 medium onion, peeled and diced
  • 2 carrots, diced
  • 1/2 cup celeraic (celery root) peeled and diced
  • 2 bay leaves
  • 2 tbsp. shoyu (naturally fermented soy sauce)
  • Parsley, minced

Put all ingredients, except shoyu into a pot and bring to a boil.  Reduce flame to simmer, cover and cook for 40 minutes.  Add shoyu and continue cooking for 10 minutes. Garnish with minced parsley