1 Cup Red Lentils
2 Inch Piece Kombu Seaweed
1 Bay Leaf
3 Tablespoons Agar Agar Flakes
1 Carrot Sliced
2 Stocks Celery Chopped
1 Leek or Onion Chopped
2 Cups Purified Water
1 Tbs. Tamari or Shoyu sauce
4 Drops Orange Vitality Oil (approximately)
1 Drops Thyme Vitality Oil
1/2 Lemon Slices
Fresh Chopped Parsley
Young Living Oils Used in this Recipe:
Soak Lentils briefly and dispose of rinse water. Set aside.
AGAR- In a small pot, add half a cup of water. Add Agar, heat water enough to dissolve agar. Set aside.
In a pot with a heavy bottom, layer kombu seaweed, leek or onion, celery, carrot, lentils and bay leaf. Add two cups of water to cover.
Allow to simmer until lentils are fully cooked. Add a little hot broth to the Agar mixture to pot and mix in. Add tamari to taste, to the pot.
Remove bay leaf. Allow the pot to cool down slightly. Carefully blend mixture in small batches until creamy. Add the essential oil of Orange and Thyme. Taste and adjust.
Get out a Pyrex glass pan, slightly grease with some coconut oil and add the blended mixture to the pan and allow to set. Cool down and then set outside covered for protection on the porch or in the refrigerator. When firm, cut into squares. Use a spatula to remove squares. Garnish with lemon slices and parsley. Enjoy!
Note: Split peas can be used instead of Lentils. For this recipe, use 1 cup of split peas. Soak, rinse and then cook well. Adjust taste after blending.