INGREDIENTS
1/4 cup
Basil, fresh leaves
1
Bay leaf
1 cup
Brown lentils, dry
1
Carrots
2
Celery stalks
2
Garlic cloves, large
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes
1
Yellow onion, small
2
Zucchinis, medium
5 cups
Vegetable stock
1/2 tsp
Red pepper flakes
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1/2 cup
Mozzarella cheese
2 cups
Water