INGREDIENTS
1 15 ounce can
Artichoke hearts
1 tbsp
Basil, dried
1
Bay leaf
3 cloves
Garlic
1 tbsp
Oregano, dried
1 cup
Red lentils, dried
2 28 ounce cans
Tomatoes, fire roasted whole
1/2
bunch Tuscan kale
1
Yellow onion, large
1 tsp
Kosher salt
1/4 tsp
Red pepper
2 tbsp
Olive oil
1
Parmesan cheese
2 cups
Water