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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

Acidic Flavor Is Pronounced In Many Greek Foods. This Recipe Calls For Sherry Vinegar To Deglaze The Pan, Which Intensifies The Tart Taste.

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