– 1 tbsp extra virgin olive oil
– 1 large yellow onion, chopped
– 3-4 cloves garlic, minced
– 2 mediumcarrots (peeled and diced)
– 2 large stalks celery, diced
– 1 tsp salt
– 1/4 tsp red pepper flakes
– 2 cups beluga lentils (checked over for stones and rinsed well)
– 2 14 oz cans diced tomatoes
– 6 cups vegetable broth
– 1 bunch Lacinato kale (de-stemmed and sliced into ribbons)
– salt and pepper
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
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