INGREDIENTS
2 cups
butternut squash
2 cups
carrots
1 cup
celery
2 tbsps
olive oil
1 medium
onion
2 cups
red lentils
1 sprig
rosemary
1 large
russet potato
8 servings
Salt & Pepper
1/2 tsp
smoked paprika
2 cups
spinach
1 sprig
thyme
10 cups
vegetable stock
2 tsps
vinegar