Ingredients
- 1 1⁄2 tablespoons olive oil
- 3 large yellow onions, diced
- 1 3⁄4 lbs carrots, diced
- 1⁄2 tablespoon cumin
- 4 garlic cloves, sliced
- 6 cups vegetable broth
- 3 cups water
- 1 bay leaf
- 1 sprig fresh rosemary
- 3 ounces mung beans
- 3 ounces cauliflower (ideally just the stems)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 5 ounces red lentils
- 1 cup water
- 1 teaspoon dried thyme (again)
- salt and pepper
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