Anthos Lentil Soup

• 2 tablespoons olive oil
• 1 1/2 cups cubed peeled baking potato (about 8 ounces)
• 1 cup finely chopped carrot (about 2 medium)
• 1 cup finely chopped celery
• 3/4 cup finely chopped parsnip
• 1/3 cup finely chopped shallots
• 3 tablespoons sherry vinegar
• 6 cups fat-free, less-sodium chicken broth
• 3/4 cup brown lentils
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

1. Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; saute for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. 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.
2. Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. 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.

olive oil, baking potato, carrot, celery, parsnip, shallots, sherry vinegar, chicken broth, brown lentils, bay leaves, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/anthos-lentil-soup (may not work)