INGREDIENTS
1/4 cup
olive oil
1 small
onion
2 smalls
carrots
2 smalls
celery stalks
2 tbsp
tomato paste
3 cloves
garlic
2 tsp
cumin
1 tsp
oregano
1 tsp
basil
1 tsp
thyme
1 serving
salt and pepper
28 oz
tomatoes
6 cups
vegetable broth
1 cup
brown lentils
3 leaves
kale
1
juice of lemon