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Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 4 tablespoons butter (we used vegan)
  • 1 cup diced shallot or yellow onion
  • 3 cloves garlic, minced
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 pound mini potatoes, halved
  • ¾ cup brown or green lentils, rinsed
  • 7 to 8 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups chopped lacinato kale
  • ⅓ cup chopped fresh parsley
  • 3 tablespoons freshly squeezed lemon juice
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