Makes one large pot (5 quarts) — serves about 8 to 10

Ingredients

• 1 32oz container veggie broth
• 1.5 C water
•  3 (14.5oz) cans diced tomatoes
• 1 16oz package dried lentils, rinsed
• 3 carrots, sliced
•  2 sweet potatoes, cubed
• 3 stalks celery, sliced
• 1 green pepper, sliced
• 1 to 2 cloves garlic, diced
• Huge handful kale/spinach
• 2 Tbsp cumin
• 1 Tbsp cinnamon
• 1 Tbsp chili powder
• 1 tsp pepper
• Hot sauce (optional — to taste

Directions

1. Place the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
2. Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
3. Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 10 to 15 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.

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