Protein Plus Lentils

I love this recipe as it is great for breakfast, lunch, or dinner.  Serve with quinoa or rice or just as is if you want to keep the carbs down.


  • 1 cup organic dry green lentils
  • 3 cups vegetable broth – I use low sodium
  • ¾ cup Ionized Alkaline Mineral Water
  • ½ cup parsley – chopped
  • 1 cup kale – cut of stem and chopped
  • 1 tsp. turmeric
  • 1 tsp. Himalayan or sea salt
  • ½ tsp. black pepper
  • 1 tbsp. Bragg Liquid Amines
  • 1 ½ cup organic almonds – soaked for 6 hours then drained and chopped
  • 1 cup organic pumpkin seeds – soaked for 6 hours then drained
  • ½ cup salsa

Toppings:  avocado chunks, organic catsup or fresh chopped tomato

Directions:  Add lentils to broth and Ionized Alkaline Mineral Water in a medium-sized sauce pan.  Bring to a boil for 2 minutes.   Reduce heat to low and add all other ingredients except the toppings.  Stir well.  Place a lid over the pan but leave a small crack open so the lentils boil down.  Stir every five minutes for at least 20 minutes.  Add more water if needed.  Once lentils are softened, turn off heat and tightly place cover over the lentils.  Let sit for a few minutes.  When ready to eat, top with avocado, catsup, and/ or tomatoes.  Yummy!!!!!

By:  Katy Joy Freeman, Alkaline Lifestyle Coach, MFT

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