INGREDIENTS
1 tsp
Basil, dried
3/4 cup
Brown lentils, dry
1
Carrot, chopped ( 1/2 cup)
1
stalk Celery
3 cloves
Garlic
4 cups
Kale, fresh
1
Onion, chopped (1 cup), small
1 tsp
Oregano, dried
1/2 cup
Sun-dried tomatoes
1 14.5 ounce can
Tomatoes
1
Zucchini, chopped (1 1/4 cups), large
4 cups
Vegetable stock
4 oz
Elbow macaroni or quinoa, whole-grain
1/4 tsp
Sea salt