INGREDIENTS
8 oz
green lentils (dried)
16 oz
vegetable broth
8 oz
onion (chopped)
12 oz
potato (large russet)
2 tbsp
coconut oil
8 oz
carrot (, cut into 1/2 inch chunks)
15 oz
diced tomatoes (1 can)
1 tbsp
tomato paste
1/2 tsp
oregano (dried)
1/2 tsp
dried basil
1/2 tsp
dried thyme
1 tsp
sea salt
1/4 tsp
ground black pepper