INGREDIENTS
1 tbsp
olive oil
1
onion
5 cloves
garlic
4
celery stalks
1
leek
200 gs
brussels sprouts
1
butternut squash
1 cup
pearl barley
1 cup
puy lentils
3 sprigs
rosemary
3 sprigs
thyme
5
bay leaves
1 tbsp
sage
1/2 tsp
chili flakes
2 1/2 Ls
vegetable stock
2 cups
kale
1 serving
bell pepper
1 serving
salt