INGREDIENTS
1/2 Tablespoon
coconut oil
1 cup
onion
1/2 Tablespoon
garlic
1 Tablespoon
apple cider vinegar
1 tsp
basil
1
bay leaf
4 cups
vegetable stock
1 tsp
miso
28 ozs
canned whole tomatoes
1/2 head
green cabbage
1/2 tsp
sriracha
1 1/3 cups
cooked green lentils
1 serving
ground pepper