The coming of a new year is a natural time for reflection. Looking back over this last year, there have been a lot of changes for our family and for Ocean Harvest. As the new owners, it truly has been a year of growth and new adventures.
This year began with starting to harvest on our own in the cold waters of the Pacific. Waking up before the sun rises to don wetsuits and head out to the rocky shoreline is sometimes a challenge. Once we get out there though, the beauty of it all always seems to temper the difficulty. The joke that we have the most beautiful office in the world never seems to get old.
Reflecting back, we have a deep gratitude for all of our customers for making all of this worth the effort. Thank you to all of you who have been supporting Ocean Harvest for years. Thank you to new customers for trying out our product. Thank you to everyone who has provided a kind note or comment, encouraging us that we’re on the right track. We feel very lucky to be providing a product to all of you that is enhancing your life in such a positive way.
Looking ahead, we are excited to continue the Ocean Harvest legacy. We are proud to continue to emphasize sustainability and provide a product that is healthy for our customers while maintaining the strength of our local ecosystem. You may notice a few changes to the website and product list as we make it our own. Thank you for continuing to support Ocean Harvest and making us a part of your lives. We wish you a healthy 2026 filled with new challenges and joys.
Red Lentil Coconut Curry Soup with Kombu
This is a warming, comforting soup on a cold day. Feel free to customize to your taste or what you have on hand. It can be easily made vegan and is satisfying when you need something cozy. The kombu helps make the lentils more digestible and adds essential vitamins and minerals.
Ingredients:
- 1 lb. red lentils
- 4 pieces Kombu
- 1 quart of your favorite stock (I use Chicken, but substitute vegetable for the vegan option)
- Olive oil
- 1 yellow onion
- 3-4 cloves garlic
- 3 carrots
- 3 stalks of celery
- 1 bunch kale, chopped (or whatever green you like best)
- 1 can coconut milk
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon chili powder (more or less to taste)
- Salt and pepper
Process:
- Prepare the lentils. Rinse well, as many times as needed to get the water fairly clear. Place lentils and kombu in a large saucepan, cover with water and bring to a boil. Turn down to a simmer and cook until soft, usually around 40 minutes. Discard the kombu if you can find it. Sometimes it disintegrates and just becomes part of the soup.
- While lentils are cooking, chop onions and cook until translucent in a large pot with a healthy splash of olive oil. Add chopped carrots and celery and cook for a few more minutes. Add minced garlic and cook a little longer and finally throw your greens in and cook until wilted.
- Add the stock to the veggies and bring to a simmer. When lentils are done, add them to the soup and add your spices. Taste the soup and add more spice, if needed. At this point, you can simmer as long as you like, the flavors will just continue to develop.
- About 10 minutes before you are ready to eat, add the can of coconut milk and stir in.
- Enjoy!
Variations:
Feel free to add or substitute whatever veggies you have on hand or like best. For a meat option, we often saute some sausage meat or add some chunked cooked chicken. For a vegan protein option, saute some tofu or seitan. Add these to the veggies in step 2. Mushrooms, potatoes and sweet potatoes also make great additions. Feel free to experiment!