This cheap, quick and easy soup is thick and hearty comfort food at its best and packed full of nutrition. Lentils & potatoes provide a thick, rich soup without flours. Totally gluten free. The combination of nutritional yeast & white vinegar provides the subtle taste of cheddar cheese perfectly.

RECIPE 
6 Cups low sodium veggie broth 
1 Cup Lentils 
2 Large Potatoes (peeled & cut into small cubes) 
1 Cup of fresh broccoli florets chopped small 
1 Cup carrots cut into small cubes 
1 Tbsp Nutritional Yeast (optional) 
2 tsp white vinegar 
1 tsp Sage 
½ tsp Thyme 
¼ tsp ground mustard seeds

Add the Lentils, potatoes, and vinegar to the 6 cups of broth and bring to a boil. Then simmer for 15 mins. Once the potatoes are fork tender use an emersion blender to lightly blend the mixture leaving some potatoes for texture. (you can also use a manual masher ) This should be fairly thick.

Reduce heat to med-low. Add the carrots, broccoli, sage, thyme, and nutritional yeast.

Simmer for 10 more minutes.

Makes 4 Meal-Sized Servings