LENTILS
1 cup of lentils
3 cups of spring water
3 cloves of garlic
2 carrots
1 green pepper
chopped parsley
1 kombu strip 7-8 cm. long (cut into 1 1/2 cm. square)
unrefined seasalt
Wash lentils. Place kombu seaweed on pot and lentils on top. Add the garlic, carrots cut in 2 cm. chunks, and green pepper cut in 1 cm. pieces. Add water, bring to a boil. Cook on low flame for 45 - 60 minutes till the lentils are tender. Add salt for taste. Garnish with chopped parsley.
