INGREDIENTS
1/4 cup
olive oil
1
onion
3
carrots
3
celery stalks
4 cloves
garlic
1 1/2 tsp
dried basil
1 1/2 tsp
oregano
1/2 tsp
smoked paprika
1 tsp
dried thyme
1 cup
dried green lentils
5 cups
vegetable broth
28 oz
canned tomatoes
15 oz
canned kidney beans
1
zucchini
2
bay leaves
3/4 cup
orzo pasta
1 cup
collard greens
1/2 cup
parsley
1/2
juice of lemon
1 serving
parmesan
1 serving
scale
1 serving
x
1 serving
x
1 serving
x