Lentil Soup

Here is a wonderful and hearty soup that has sustained the whole family (baby included) for the past three days (and two nights.)  Great for the winter weather this soup includes protein (from the lentils) and plenty of nutrients from the vegetables and the turkey stock.

Ingredients:
1 c. red or green lentils
4-5 c. water, broth or a combination
(I used 2 cups homemade Turkey stock, frozen from my Thanksgiving turkey and 2 or so cups of water)
1 5" (spprox.) strip of Kombu (it's a seaweed, find at your local health food store, Whole Foods or MOM's)
a variety of chopped vegetables, use what you like.
I used...
celery (a few spears)
onions (1 large)
garlic (2-3 cloves, finely minced)
carrots (2-3)
parsnips (1-2)
brown button mushrooms (1 pint)
1 zucchini
chopped lucinda kale
1 can of organic diced tomatoes (I used the juice as well)
a splash of apple cider vinegar
sea salt
fresh ground pepper
cumin (1-2 tsp.)
a dash of cayenne (or to taste)
1-2 bay leaves
Any other fresh/dried herbs you enjoy

Cook lentils in water/broth according to directions with a strip of Kombu in the pot as well.
Add vegetables and cook until they are done to your liking.
Remove strip of kombu and bay leaves.
I like to add a swirl of EVOO and some coarse sea salt  upon serving.
Enjoy!