Ingredients
– 1 cup dried lentils, rinsed
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 can (400 ml) diced tomatoes
– 4 cups vegetable broth
– 2 cups kale, chopped
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Stir and cook for about 5 minutes until soft.
3. Mix in the minced garlic and dried thyme. Cook for another minute until fragrant.
4. Pour in the diced tomatoes, lentils, and vegetable broth. Bring everything to a boil.
5. Reduce the heat and simmer for 20 minutes. Stir in the chopped kale, cooking for an additional 5 minutes until tender.
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