INGREDIENTS
1 tbsp
olive oil
5 cloves
garlic
1 medium
onion
3 media
carrots
4 stalks
celery
5 cups
vegetable stock
1 cup
red lentils
28 ozs
canned tomatoes
1/2 tsp
black pepper
1 tsp
oregano
1 tsp
dried basil
1/2 tsp
ground thyme
1/4 tsp
red pepper flakes
2
bay leaves
1 tbsp
lemon juice
1 serving
sea-salt