Allergy-Friendly Kale & Lentil Soup
  • ¼ cup extra virgin olive oil
  • 1 medium sweet Vidalia onion, finely chopped or 2 tablespoons dried onion
  • 4 medium garlic cloves, freshly pressed
  • 2 medium organic carrots, peeled and sliced
  • 1 teaspoon cumin, ground
  • 1 teaspoon curry powder
  • ¼ teaspoon thyme, dried
  • 1 large can (28 ounces) organic diced tomatoes, drained or organic tomato sauce
  • 3 drops lemon essential oil
  • 2-3 drops cumin essential oil
  • 1 drop thyme essential oil
  • 1 cup combination red, green & brown lentils, rinsed (you can use any combination)
  • 4 cups organic vegetable broth (1 box)
  • 2 cups purified, distilled or ionized water, boiling
  • 1 Tablespoon fresh lemon or lime juice
  • 1 teaspoon pink Himalayan salt or sea salt
  • ½ teaspoon white pepper, ground
  • ¼ teaspoon cayenne pepper
  • 2 small bunches of organic baby kale, chopped or 10 oz bag of frozen organic kale
  1. Add olive oil to a large pot on medium heat.
  2. Add chopped onion, garlic, and carrot pieces. Cook until the onion and garlic are very tender and starting to brown.
  3. Next, add cumin, curry, and thyme and cook for about 30 seconds to one minute, then add the diced tomatoes or tomato sauce.
  4. Then add in all of the essential oils.
  5. Pour in the lentils, broth, 1 cup of water, and lemon juice.
  6. Add salt, cayenne pepper, and white pepper.
  7. On medium heat, bring your mixture to a boil, then reduce heat to low and simmer for 20-30 minutes so that lentils are cooked through.
  8. If desired, you can puree this entire mixture with an immersion blender then add the greens afterward. Cook 5-10 more minutes until greens are cooked through.
  9. Use within 5 days when stored in the refrigerator or freeze in smaller portions.
Recipe by Natural Living Family with Dr. Z & Mama Z at