INGREDIENTS
1/2 cup
green lentils
1/2
large carrot, peeled and small diced
1/4 cup
small diced onion
1 tsp
garlic,
1
stalk celery, small diced
1
bunch lacinato kale, chopped
1
bay leaf
2
sprigs fresh rosemary
1
serrano pepper
1/4 tsp
sea salt (or, to taste)
1
sweet potato, peeled and chopped into small 1/4-1/2″ cubes
2 tsp
cooking oil
2 cups
vegetable (or chicken) stock