2 cups dry lentils + 4 cups water
2 tbsp. extra virgin olive oil
1 medium size organic leek; white part only, thinly sliced
1 tbsp. organic GF smoked paprika
1 tbsp. organic GF chili powder
1 tsp. organic GF ground cumin
2 organic GF bay leaves
12 cups water or your favourite stock
3 large organic tomatoes, cut into bit size pieces
3 cups organic white cabbage, cut into bite size pieces
1 acorn squash, peel, remove seeds and cube
1 bunch organic baby kale, cut into bite size pieces (if you do not have baby kale, remove stems before cutting)
¼ cup organic GF apple cider vinegar
1 tbsp. pure maple syrup
2 garlic cloves minced
Sea salt to taste
Soak lentils in 4 cups of water for 4 hours, for best results overnight. Then drain and rinse.
In a large soup pot add olive oil and leeks, sauté for 5 minutes, and then stir in paprika, chili powder, cumin and bay leaves until just fragrant
Add water/stock, lentils, tomatoes, cabbage, squash and kale; bring to boil turn down the heat to simmer, cover and cook for 1 hour or until lentils are fully cooked.
Add apple cider vinegar, maple syrup, garlic and season with sea salt to taste. Enjoy!