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1 cup lentils, rinsed
6 to 8 cups water
2 vegetable bouillon cubes
2 carrots, finely diced (about 1 1/2 cups)
1 1/2 cups celery, finely diced
2 whole onions, finely diced
2 cloves garlic, minced
5 cups chopped kale
1 teaspoon rosemary
1 teaspoon dried basil
1/2 teaspoon sage
salt and pepper to taste
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1st Keep
 chakley
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