INGREDIENTS
2 cups
lentils
2 Tablespoons
coconut oil
1
onion
2 cloves
garlic
2
carrots
1 oz
canned tomatoes
2
celery stalks
1/2 cup
red wine
2 1/2 cups
chicken stock
1 Tablespoon
worcestershire sauce
1 Tablespoons
hot sauce
3
bay leaves
1 serving
cayenne