• 1 onion, diced
  • 1 TBS olive oil
  • 3 garlic, pressed
  • dash of red pepper flakes
  • 1 c. dried red lentils, rinsed
  • 16 oz. Therapeutic Chef Chicken Bone Broth
  • 1 bunch dino kale, washed and destemmed
  • salt, to taste
  • 1 lemon, juiced


Saute the onion over medium – low heat in the oil for 10 minutes, or until soft. Then add the garlic and saute another 1-2 minutes. Add the red pepper flakes and red lentils and stir to coat. Carefully add the bone broth, plus 2 cups of water, stir well, cover and bring to a simmer over medium heat. Let simmer until lentils are soft (about 20-30 minutes), stirring often to make sure they aren’t sticking to the bottom. Once cooked through add the chopped kale and cook for 1 minute. Turn off heat, add salt to taste, and the juice of one lemon.