INGREDIENTS
1
bag Baby spinach
1
Bay leaf
3
Carrots, peeled and chopped (~1 1/3 cup)
2 cloves
Garlic
1/2
Onion, chopped (~1 cup)
1 15 ounce can
Pumpkin puree
2 cups
Red lentils
8 cups
Vegetable broth
2 tsp
Lemon juice
2 tsp
Curry powder
1 dash
Red pepper flakes
1
Salt and ground black pepper
2 tbsp
Olive oil