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Ingredients
  • 2 tablespoons  extra-virgin olive oil, divided (I use Kasandrinos **FREE Bottle**)
  • 1 can tomato 14 oz
  • 1 medium Onion Chopped
  • 1 tablespoon Garlic Minced
  • 2 stalks Celery
  • 1 cup Brown or green lentils
  • 2 bay leaves
  • 2 Carrots Chopped
  • 2 teaspoon Italian seasoning
  • 4 to 5 cups Vegetable stock
  • 1 Red bell pepper
  • 1 medium Zucchini Cut into cubes
  • ½ teaspoon salt and Pepper each
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