INGREDIENTS
1
Bay leaf
1 cup
Brown lentils
1/2 lb
Cauliflower florets, frozen
1 15 ounce can
Chickpeas
4 cloves
Garlic
4
stalks Half a bunch celery
1 28 ounce can
Tomatoes
1
Yellow onion, medium
6 cups
Vegetable broth
1/4 tsp
Cayenne pepper
1 tsp
Cinnamon
1 tsp
Turmeric
2 tbsp
Olive oil
1/2 tbsp
Cumin, ground