INGREDIENTS
1/2 cup
French lentils, Cooked Black
3
Large Cloves Garlic
2 cups
Kale greens
1/2 tsp
Parsley, Dried
1
Shallot
1/4 tsp
Thyme, Dried
1 cup
Tomatoes, Canned
1/2
Yellow onion, Medium
6 cups
Vegetable stock
1
Squeeze Lemon juice
1/2 tsp
Black pepper
1 pinch
Cayenne
1
Salt
1
Olive oil, Extra Virgin