10oz green lentils (I used sprouted lentils in these photos - but have found success with traditional green lentils as well - sprouted have a bit of a flakier texture)
1 large russet potato, peeled and diced into large pieces
1 1/2 cups carrots, diced
1 medium white onion, chopped
3-4 cloves garlic, chopped
4 cups vegetable broth
2-3 cups water
1 bay leaf
1/2 cup nutritional yeast (or to taste)
1/2 cup parsley, finely chopped
1 tsp extra virgin olive oil
cayenne to taste (optional)
10oz green lentils (I used sprouted lentils in these photos - but have found success with traditional green lentils as well - sprouted have a bit of a flakier texture)
1 large russet potato, peeled and diced into large pieces
1 1/2 cups carrots, diced
1 medium white onion, chopped
3-4 cloves garlic, chopped
4 cups vegetable broth
2-3 cups water
1 bay leaf
1/2 cup nutritional yeast (or to taste)
1/2 cup parsley, finely chopped
1 tsp extra virgin olive oil
cayenne to taste (optional)