Healing Soup
I adapted this recipe to bring to a sick friend, but the results were delicious enough to eat every day! Cruciferous vegetables such as kale and broccoli are renowned for their cancer-fighting abilities. Adding kale to lentil soup makes a good thing even healthier.

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 qt vegetable stock, or enough to cover vegetables
1 cup green or brown lentils
1 bunch kale, chopped
1 can chopped tomatoes
1 to 2 tablespoons tamari
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon white pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon miso

Heat oil, and add onion, plus carrots, celery, and garlic as they are chopped. Add stock, then add kale and lentils and cook until kale begins to lose its color, about 20 minutes. Add tomatoes and rest of ingredients, except miso. Cook 20 more minutes or until lentils and carrots are soft. Turn off heat and add miso, mixed with a little liquid from the soup first or with warm water. Serve warm.