Slow Cooker Instructions

• 1. Combine all ingredients in a large slow cooker, except the lemon juice and mashed potatoes.
• 2. Cover and cook on high setting for 6 hours or until lentils are tender. (All slow cookers have their own personality – older ones may take longer, newer ones may take less time.)
• 3. Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice.
• 4. For the mashed potatoes, cook diced potatoes in boiling water until tender. Drain. Add non-dairy milk with salt and pepper to taste. Mash until nice and creamy.
• 5. Serve the soup hot, with scoops of mashed potatoes.

Stovetop Instructions

• 1. Combine all ingredients in a large soup pot, except the lemon juice and mashed potatoes. Bring to boil. Once boiling, reduce heat to simmer.
• 2. Cover, and cook for one hour and 45 minutes, or until lentils are tender and begin to cook down to a smooth creamy soup.
• 3. Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice.
• 4. Serve the soup hot, with scoops of mashed potatoes (see instructions for mashed potatoes above).