Vegetarian Potato Lentil Soup

• 1 sprig fresh rosemary
• 5 sage leaves
• 5 sprigs fresh thyme
• 2 teaspoons peppercorns
• 4 tablespoons lemon juice
• 2 cups dried lentils
• 5 potatoes, cubed
• 1 onion, chopped
• 4 garlic cloves
• 1 cup baby carrots, sliced
• 1/3 cup cilantro, chopped
• 9 cups vegetable broth
• 1 tablespoon butter

1. Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
2. In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
3. Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
4. In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
5. Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.

rosemary, sage, thyme, peppercorns, lemon juice, dried lentils, potatoes, onion, garlic, baby carrots, cilantro, vegetable broth, butter

Taken from www.food.com/recipe/vegetarian-potato-lentil-soup-476169 (may not work)