DoomsdaysCW<p>Sharing some of my favorite <a href="https://kolektiva.social/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vegetarian</span></a> / <a href="https://kolektiva.social/tags/vegan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vegan</span></a> recipes. This one kept myself and my friends well-fed during hard times. </p><p><a href="https://kolektiva.social/tags/Lentil" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Lentil</span></a> Soup with Seaweed</p><p>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. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days.</p><p>Ingredients:<br>- 8 oz lentils<br>- 6 inch (15 cm) strip of kombu seaweed (or any other seaweed)<br>- 2 onions, diced<br>- 2 pints water (or more if needed)<br>- 1 stalk celery, sliced<br>- 1 lb carrots, diced<br>- Pinch of sea salt or 1 tablespoon tamari/soy sauce</p><p>Optional:<br>Whole wheat or rice elbows<br>Miso</p><p>Steps:<br>1. Rinse the lentils.<br>2. Place the seaweed on the bottom of a heavy soup pot and cover with the onion, lentils and water.<br>3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes<br>4. After 20 minutes add the remaining vegetables and the seasoning.</p>