INGREDIENTS
2
Bay leaves
4
Carrots
2
stalks Celery
1 1/2 cups
Lentils
1
Purple onion
1 tsp
Thyme, ground
1
Vidalia onion
32 oz
Beef broth
2 tbsp
Tomato paste
3 tsp
Garlic paste
1/4 tsp
Chili powder
1/8 tsp
Pepper
1 tsp
Red pepper flakes
1 tsp
Salt
2 tbsp
Olive oil
1 tsp
Cumin, powder
2 cups
Water