INGREDIENTS
2
Chicken breasted, cooked
1 cup
Carrots
2
stalks Celery
2 tsp
Garlic
2 cups
Kale
1
Onion
1/2 cup
Split red lentils
1 tsp
Thyme
1 can
Tomatoes, fire roasted
1 14 ounce can
Tomatoes
1
Zucchini
4 cups
Chicken broth
1/4 tsp
Pepper
1
Sprinkle Sea salt
2 tsp
Olive oil
1/4 cup
Red wine