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Ingredients
  • ½ cup red lentils
  • 4 to 6 cups vegetable stock or water
  • ½ head cauliflower florets bite-sized
  • 2 medium bell peppers coarsely chopped
  • 1 cup carrots cut ½ inch thick
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 leaves bunch kale washed,removed from stems and chopped
  • 1 14 oz can diced tomatoes
  • 1 15 oz can pumpkin puree * unsweetened
  • 1 15 oz can red or pinto beans drained and rinsed
Steps
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