INGREDIENTS
1 tsp
Basil, dried
1
Bay leaf
2
Carrots
2
Celery stalks
4
Garlic cloves
2 cups
Green or brown lentils, dried
4 cups
Kale, leaves
1 cup
Onion
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes, with juice
4 cups
Vegetable broth
1/2 tsp
Red pepper
1 tbsp
Olive oil