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Ingredients
  • subheading: SCALE:
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable or chicken stock
  • 1 ¼ cups green or brown lentils, picked over and rinsed
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 2 cups chopped kale or collard greens
  • ½ cup chopped fresh basil, plus extra for topping
  • fine sea salt and freshly-ground black pepper
  • freshly-grated Parmesan cheese, for topping
Steps
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