INGREDIENTS
1/2 cup
lentils
2 tbsp
avocado oil
1 medium
onion
1 small
bell pepper
1 cup
vegetable broth
2 tbsp
tomato paste
28 oz
canned tomatoes
14 1/2 oz
canned tomatoes
1
bay leaf
1 tbsp
seasoning
1 tsp
garlic powder
1 tsp
brown sugar
1 serving
kosher salt
1 serving
pepper