INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped leeks (can substitute white onion)
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 garlic cloves, chopped
- 1 cup green (or brown) lentils
- 3 cups vegetable broth (I love Pacific Foods low-sodium broth)
- 2 bay leaves
- 1 bundle fresh thyme
- 1 stem fresh rosemary
- 3 tablespoons tomato paste
- 2 pounds yukon gold potatoes, chopped into 1” pieces
- 1 teaspoon salt
- 1/2–3/4 cup unsweetened soy milk (or other unsweetened flavor)
- 1/4 cup dairy-free butter, melted
- 1 tablespoon chopped parsley
- 1 cup frozen peas
INSTRUCTIONS
- Heat the olive oil in a large wide pan (like a Dutch oven) over medium heat. Add the onion, carrots, celery and a pinch of salt and freshly ground pepper. Cook for 10 minutes until vegetables are soft and tender.
- Add in the garlic, lentils, vegetable broth, bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are tender. Stir every 5 minutes or so, making sure vegetables aren’t sticking to the bottom of the pan. You may need to add more vegetable broth/water- I like to start with 3 cups broth and go from there, you may use up to 4 cups. Once lentils are cooked, whisk in the tomato paste.
- While the lentils are cooking, make the potatoes. Place the potatoes in a medium saucepan and cover by 1-inch with water. Stir in the salt and bring water to a boil. Reduce heat to medium and simmer potatoes until they are fork tender, about 15 minutes.