INGREDIENTS
3
Carrots
3
Celery stalks
3 cloves
Garlic
2 cups
Green lentils
2 tsp
Herbs of provence
3 cups
Kale or baby spinach
14 oz
Tomatoes in their, juices
1
Yellow onion, medium
1
Yukon gold potato
1 tsp
Olive oil or vegetable broth
6 cups
Vegetable broth
1
Black pepper
1
Sea salt