Idaho® Potato, Carrot and Lentil Soup | Idaho Potato Commission

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