Ingredients

• 2 cups dry lentils, washed
• 1 large russet potato, chopped
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 2 yellow onions, chopped
• 1 cup frozen peas
• 8 cups vegetable stock
• 3 Tablespoons unsalted butter
• 3 Tablespoons olive oil
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt

Directions

1. All vegetables should be cut into similar sized pieces so they cook evenly – about ½” pieces.
2. Wash and drain lentils.
3. In a large dutch oven, heat olive oil and butter until butter melts.
4. Sauce celery, onions, carrots and potatoes until onions are soft and translucent, about 5 minutes.
5. Add lentils, vegetable stock, salt, pepper, paprika, and garlic powder.
6. Simmer for 40 minutes.
7. Once lentils are tender, add frozen peas and simmer 5 minutes more.
8. Serve with dense, crusty bread

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