To start, in a 2 quart saucepan add 4 cups water or stock, and boil  1 1/2 Cups your favorite lentils Cook until tender but not mushy

Heat a medium pan to medium heat and add 2 Tablespoons Hot Chili Sesame Oil, or coconut Oil 1 cup Leeks-chopped (or onions) 1/2 cup Celery-chopped 2 cups Carrots-diced small – 1 /4 Cup Medjool Dates-chopped and pitted Stir and combine, then add the following...

3 tsp Ginger-minced raw 3 cloves Garlic-minced 1/2 -1 tsp Black Pepper 2 tsp Cumin powder 1/4 tsp Cardamom powder 1 tsp allspice 1/2 Lemon juice-fresh squeezed preferred 3 Tablespoons pumpkin seeds 1/4 Cup walnuts-chopped 1 tsp. Salt

To the soup, add 2 Cups shredded kale leaves Allow to cook down for 5 minutes then add the cooked lentils and stir Cook until everything is tender

To the soup add 4 raw bell peppers-(or papilla)-chopped small Blend the soup to your desired thickness and consistency This can be done with an immersion blender or transferring to a blender

Garnish with fresh parsley or kale and enjoy Click the link for full recipe and tutorial