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Ingredients
  • 1 teaspoon olive oil or vegetable broth
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 Yukon Gold potato, diced
  • 2 teaspoons herbs of Provence (or fresh herbs*)
  • 14 oz. diced tomatoes in their juices
  • 6 cups vegetable broth
  • 2 cups green lentils, picked over and rinsed
  • 3 cups sliced kale or baby spinach
  • sea salt to taste (I use about 1 teaspoon)
  • black pepper to taste
Steps
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