INGREDIENTS
2 tsp
extra virgin olive oil
1
onion, diced
1
large sweet potato, peeled and cubed
1
red bell pepper, diced
4 cups
water
2 cups
low-sodium chicken broth
1 cup
lentils, dried
2 tsp
cumin
1/4 tsp
salt
black pepper,
2 cups
cabbage, shredded
1 15 ounce can
cannellini beans, drained and rinsed
4 cups
kale, coarsely chopped
1/4 tsp
red pepper flakes