Idaho® Potato, Carrot and Lentil Soup | Idaho Potato Commission
Place a large pot over medium-high heat. Add olive oil and chopped onions. Sauté for 3-5 minutes until soft. Add potatoes, carrots, white pepper, thyme, cumin and cayenne.and cook for another...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Skillet
- Blender
- Ladle
- Serving bowl
- Mixing bowl
Ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped (about 1 cup)
- 2 medium Idaho® Russet potatoes, peeled and chopped into
- 1 cup chopped carrots
- ¼ cup red lentils
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 5 cups low-sodium vegetable broth (preferably homemade)
- 2 tablespoons lemon juice
- 4 ounces Maitake mushrooms, chopped*
- 1 tablespoon butter
- 2 scallions, thinly sliced crosswise
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