Strain the excess water. Add lentils to a pot and add enough filtered water a couple of inches on top of the lentils. Boil lentils until they are soft and ready. Add fresh cilantro, dill, parsley in the last 20 minutes of cooking time. Once ready, add sea salt (and black pepper) to taste.

Shred carrots, celery and zucchini in a food processor. As the lentils are boiling, in a second pot, place shredded vegetables and filtered water and boil the vegetables.

When serving the soup into a bowl, add 1 ladle spoon of the vegetables and 2 ladleful’s of the lentil soup. This way it’s a lentil soup flavored with vegetables. Even healthier and tastier to add bone broth.

Best to store the lentils and vegetables in separate glass 64 oz Ball jars in the fridge. When you place the very hot soup into the Ball glass jar and seal it, the seal on the Ball jars combined with the heat keeps the soup fresh for about 1.5 weeks.