Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups cubed peeled baking potato (about 8 ounces)
- 1 cup finely chopped carrot (about 2 medium)
- 1 cup finely chopped celery
- 3/4 cup finely chopped parsnip
- 1/3 cup finely chopped shallots
- 3 tablespoons sherry vinegar
- 6 cups fat-free, less-sodium chicken broth
- 3/4 cup brown lentils
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Description
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