2 cups dried lentils
3 carrots diced
2 chopped stalks celery
2 tomatoes diced [fresh or 1 (14.5oz) can]
1 cup Kale or Spinach rinse and slice thinly
1 cup diced onions
¼ cup Olive Oil
1 bay Leaf
6 cups vegetables broth
3 Tablespoon EPIS
Salt and pepper to taste
In a large pot, heat up oil on medium.
Add onions, carrots, celery and EPIS. Cook for 5-7 minutes.
Add Lentils and tomatoes( *Drain if using can tomatoes*) and mix well.
After a few minutes stir in the broth.
Bring to a boil and lower heat to simmer for 30minutes.
Add Kale or Spinach and cook for 5 minutes or until lentils and greens have softened to your liking. Add more broth if desired.
Serve with warm bread!