¼ cup pumpkin seeds
1 Tablespoon ginger, grated
Juice of 1 lime (or 2 Tablespoons)
1 teaspoon rice vinegar
½ teaspoon sea salt
1 fresh date, pitted
5 cups water, divided
2 cup cooked french green lentils*
2 carrots, thinly slices
1 small onion, chopped
1 bunch green kale, chopped
1 teaspoon sea salt
½ teaspoon black pepper

Photo Courtesy of Karen Emmerman


  1. Combine the pumpkin seeds, ginger, lime juice, rice vinegar, salt, date, and ¼ cup of the water.
  2. Blend until smooth. Slowly add an additional ¾ cup of the water to get a good consistency. Set aside.
  3. In a large pot, add the chopped onion and sliced carrot along with ½ cup of water and heat on medium-high heat.
  4. Let this cook for about 10 minutes to soften the vegetables.
  5. Add the blended ingredients you set aside, along with the lentils, kale, salt, pepper and the rest of the water.
  6. Cook for another 15 minutes on medium heat.

* To cook the lentils, simply combine 1 cup of French Green Lentils with 3 cups of water. Bring to a boil, then lower heat to a simmer and cover pot with a lid. Cook about 30 minutes.


Recipe Courtesy of Chelsea Lincoln.