Vegetables

• 4 large carrots, peeled and chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 1/2 bunch kale (about 4 leaves), stems removed and chopped
• 2 russet potatoes, peeled and chopped
• 1 jalapeño, chopped (optional)
• 1/2 onion, chopped
• 2 cloves garlic, pressed

Legumes

• 1 1/2 cups red lentils

Spices and Seasonings

• 1 teaspoon salt
• 1 teaspoon parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper

Liquids

• 6 1/2 cups vegetable stock