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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil (extra virgin)
- 1 medium onion (finely diced)
- 2 carrots (peeled finely diced)
- 2 stalks celery leaves (removed and finely diced)
- 2 cloves garlic (minced)
- 2 cups lentils (brown or green picked over and rinsed)
- 14 oz. canned whole tomatoes (hand crushed)
- 8 cups vegetable (stock, or chicken, low sodium, I used my homemade chicken broth)
- 2 bay leaves
- 1 head Tuscan kale (destemmed and chopped, regular kale is fine too)
- salt
- pepper
- 1/2 tsp. red pepper flakes (optional)
- olive oil (extra, for drizzling)
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