• 2 thin-sliced large onions
• 1 Tbsp. olive oil
• 2 carrots
• 1 small sweet potato or equivalent pumpkin, diced
• 1 small-medium potato, diced (optional)
• 1 1/2 cups organic red lentils
• 5-6 cups filtered water
• 1 garlic clove, minced
• 1 bay leaf
• 4-inch piece of wakame
• 2 Tbsp shoyu
• 1 Tbsp. mirin

Saute onions in olive oil for several minutes until translucent and slightly caramelized on the edges. Stir in vegetables for another minute or two. Add lentils which have been washed thoroughly, garlic clove, bay leaf and wakame that has been soaked for 5 minutes and chopped, and water. (save soaking water) Bring to a boil and then reduce flame and using a flame deflector simmer on low heat for 30-35 minutes. Add shoyu and mirin and cook another 10-15 minutes. Taste and adjust seasoning if necessary (a splash more shoyu and/or mirin). Stir in minced parsley and serve.

You can add variety by using different vegetables. Nice with just onions and carrots, or onion, celery, carrot or pumpkin and cabbage. Use your imagination!