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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil
- 1 medium onion (I used red)
- 1/2 cup chopped carrots (I used the baby carrots I had on hand.)
- 4 cloves minced garlic
- 4 medium potatoes (peeled and chopped into 1-inch pieces)
- 1 bunch Swiss chard (stem, and leaves sliced into easy-to-bite pieces)
- 12 oz. sliced mushrooms
- 6 cups bone broth
- 1 cup lentils (Use sprouted lentils if you can for easier digestion.)
- 1/8 tsp. nutmeg
- 4 tsp. salt (more or less to taste)
- 1/4 cup olive oil
- 1 medium onion (I used red)
- 1/2 cup chopped carrots (I used the baby carrots I had on hand.)
- 4 cloves minced garlic
- 4 medium potatoes (peeled and chopped into 1-inch pieces)
- 1 bunch Swiss chard (stem and leaves sliced into easy-to-bite pieces)
- 12 oz. sliced mushrooms
- 6 cups bone broth
- 1 cup lentils (I used brown)
- 1/8 tsp. nutmeg
- 4 tsp. salt (more or less to taste)
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