Lentil Potato Soup (Print Version)

# Ingredients:

01 - Green or brown lentils (2 cups).
02 - Extra virgin olive oil (1/4 cup plus more for drizzling).
03 - Garlic cloves, lightly crushed (4-6).
04 - Celery rib, finely diced (1).
05 - Yellow onion, finely diced (1).
06 - Fennel bulb, finely diced (1).
07 - Peperoncino or red pepper flakes.
08 - Thyme sprigs (3).
09 - Bay leaf (1).
10 - Sea salt (1 teaspoon).
11 - Yellow potato, cubed (1).
12 - Vegetable or chicken broth (4 cups).
13 - Water (4 cups).
14 - Bread cubes for croutons (2 cups, optional).

# Instructions:

01 - Rinse lentils and check for debris. Heat oven if making croutons.
02 - Sauté vegetables and herbs in oil until softened.
03 - Cook potatoes in broth until starting to soften.
04 - Add lentils, remaining broth and water, simmer 45 minutes.
05 - Toss bread with oil and seasonings, bake until crisp.
06 - Remove herbs, serve with olive oil and croutons.

# Notes:

01 - Can be made vegan.
02 - Gluten-free without croutons.
03 - Mash some potatoes to thicken.

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