INGREDIENTS
1 1/2 cups
Brown lentils
1
Butternut squash, medium
3
Carrots
4
Garlic cloves
3
Leeks, large
1 tsp
Oregano, dried
1
bunch Rainbow swiss chard
1 tsp
Thyme, dried
8 cups
Vegetable stock
1 tsp
Kosher salt
1
Pepper, Fresh ground
2 tbsp
Olive oil
1 tbsp
White wine