Step 1

Heat oil in large pot. Add in onion, green onion, and garlic. Sauté for 5 minutes.

Step 2

Stir in 1/4 cup parsley and the cumin, cook for an additional 2 minutes.

Step 3

Add the lentils, potatoes, carrots, broth, and salt and pepper. Bring to boil and then reduce to simmer. Cook covered for 30- 40 minutes or until lentils become tender.

Step 4

Optional: in several batches, puree the soup until it’s creamy and smooth.

Step 5

Stir in the milk.

Step 6

Serve and top with a bit of vegan sour cream and green onion.

Step 7

ENJOY!!