Ingredients
- 3 TBS vegan butter (or olive oil)
- 2 small yellow onions, diced
- 4 carrots, diced
- 6 celery stalks, diced
- 3-4 cloves garlic, minced
- box of button mushrooms, diced
- 1/3 cup frozen peas
- 2 bay leaves
- 1 TBS dried thyme
- 2 TBS flour
- 2 1/2 cups dried green lentils
- 7 cups vegetable stock
- Salt & pepper
- 1 bag of potatoes
- 4 TBS vegan butter
- 1/3 - 1/2 cup almond milk
- Vegan cheddar cheese (optional)
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