Here's a recipe I came up with when I was on a #Macrobiotic diet. It's a hearty and warming soup on cool nights!

Lentil Soup with Kombo Seaweed

The most expensive ingredient in this soup is the seaweed, but if kept dry, a package of dried Maine Sea Vegetables lasts a long time. Doesn't have to be Kombu -- I've used other seaweeds successfully. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days.
 
8 oz lentils
6 inch (15 cm) strip of kombu seaweed (or any other seaweed)
2 onions, diced
2 pints water (or more if needed)
1 stalk celery, sliced
1 lb carrots, diced
Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce
Brown rice elbow pasta (optional) 

1. Rinse the lentils.
 
2. Place the kombu on the bottom of a heavy soup pot and cover with the onion, lentils and water.
 
3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes
 
4. After 20 minutes add the remaining vegetables and the seasoning.

#VeganRecipes #VeganOnABudget #Lentils