INGREDIENTS
1
bay leaf
1 cup
brown lentils
28 ozs
canned tomatoes
1/2 lb
cauliflower florets
1/4 tsp
cayenne pepper
4 stalks
celery
15 ozs
chickpeas
1 tsp
cinnamon
4 cloves
garlic
1/2 Tbsp
ground cumin
2 Tbsps
olive oil
1 medium
onion
1 tsp
turmeric
6 cups
vegetable broth