INGREDIENTS
1
Bay leaf
1 1/2 cups
Brown lentils, dry
2 cups
Butternut squash
2 cups
Carrots
2 cups
Celery
1 15 ounce can
Chickpeas
3 cloves
Garlic
8 oz
Kale
1
White onion
8 cups
Vegetable broth, low sodium
1 tsp
Lemon juice
1/2 tsp
Pepper
1/2 tsp
Red pepper
1 tsp
Salt
1/2 tsp
Cumin