INGREDIENTS
3
Carrots
3
Celery stalks, medium
1 cup
Cucumber
1 tbsp
Garlic
1 tsp
Garlic powder
1/2 lb
Green lentils
1 tsp
Onion powder
1/2 cup
Sweet onions dieced, small
1 cup
Tomatoes, fresh
1 cup
Yellow onion, medium
5 1/2 cups
Vegatble broth, low sodium
1/2 cup
Mayonnaise
1 tsp
Sriracha sauce
1/4 cup
White miso paste
3
grinds Black pepper
1/4 cup
Olive oil
1 tsp
Cumin, ground
1/2 cup
Mesquite or hickory chips