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Ingredients
| 2 1⁄2 | pounds | (about 4 large) russet potatoes peeled and quartered |
| 6 | parsnips peeled and roughly chopped | |
| 1 | cup | almond soy, rice, or other non-dairy milk |
| Sea salt to taste | ||
| Black pepper to taste | ||
| 4 | tablespoons | olive oil divided into 2 tbsp and 2 tbsp |
| 1 | large | onion diced |
| 2-3 | cloves | garlic minced |
| 2 | large | carrots diced evenly |
| 2 | ribs celery diced evenly | |
| 6 | ounces | baby bella cremini, or button mushrooms, sliced |
| 1 1⁄2 | cup | green lentils or brown, dry |
| 1 | cup | vegetable broth |
| 1 | teaspoon | dried rosemary |
| 1⁄4 | teaspoon | dried thyme |
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