INGREDIENTS
29 ozs
canned diced tomatoes
1 1/2 cups
carrots
1 1/2 tsps
dried basil
1 1/4 cups
dried brown lentils
1/2 tsp
dried thyme
4 cloves
garlic
2 cups
kale
1 Tbsp
lemon juice
2 Tbsps
olive oil
1/2 tsp
oregano
6 servings
salt and pepper
58 ozs
vegetable broth
1 1/2 cups
yellow onions
1 1/2 cups
zucchini