1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks1/2 cup buttermilk1 tablespoon butter
Butter2 For $7.00Thru 10/01
3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper, divided1 tablespoon extra-virgin olive oil
1 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water3/4 cup frozen corn kernels, thawed1 teaspoon chopped fresh thyme or 1/2 teaspoon dried3 tablespoons all-purpose flour1 14-ounce can vegetable broth1 1/2 cups cooked or canned (rinsed) lentils (see Tip)