Anthos Lentil Soup

Ingredients

• 8 ounces baking potato cubed peeled
• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 0.8 cup brown lentils 
• 1 cup carrots finely chopped 2 medium
• 1 cup celery finely chopped
• 6 cups less-sodium chicken broth fat-free
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 0.8 cup parsnips finely chopped
• 0.3 cup shallots finely chopped
• 3 tablespoons sherry vinegar 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add potato, carrot, celery, parsnip, and shallots to pan; saut for 7 minutes or until tender.
3. Add sherry vinegar to pan, scraping pan to loosen browned bits.
4. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.
5. Transfer half of lentil mixture to a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.