>> 12 cups water
>> 2 or 3 cans of chick peas
>> 2 cups dried red lentils
>> 1 head of broccoli chopped fine (or more if desired)
>> 4 cups chopped spinach
>> 2 large onions finely chopped
>> 3 tbsp (heaping) granulated garlic
>> 2 tbsp (heaping) turmeric
>> 2 tbsp (heaping) cumin
>> (optional) wildcrafted alfalfa (1/4 to 1/2 cup dried or fresh)
>> salt and pepper to taste
Place lentils and water in a pot. Bring to a boil and immediately reduce temperature to medium. Stir often to ensure lentils do not stick to the bottom of the pot.
Once the lentils are soft add all other ingredients and stir well. Let simmer 20 minutes. Add salt and pepper if desired.
Wild Edibles in Recipe: Alfalfa
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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