INGREDIENTS
2 tbsp
olive oil
1 large
onion
3 stalks
celery
5 cloves
garlic
3
carrots
1 large
russet potato
1 tsp
fresh rosemary leaves
1 lb
lentils
28 oz
tomatoes
8 cups
vegetable broth
1 cup
kale
1/4 cup
basil leaves
1/4 cup
parmesan cheese
1 serving
salt and pepper