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Serves 2-3
1/2 cup green lentils
1/2 large carrot, peeled and small diced
1/4 cup small diced onion
1 tsp garlic
1 stalk celery, small diced
1 bunch lacinato kale, chopped
1 bay leaf
2 sprigs fresh rosemary
1 serrano pepper
1/4 tsp sea salt (or, to taste)
1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes
2 tsp cooking oil
2 cups vegetable (or chicken) stock
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