Ingredients

• 4 cups unsalted vegetable stock
• 4 cups water
• 2 cups chopped peeled sweet potato (from 1 sweet potato)
• 2 cups sliced carrots (from 3 carrots)
• 2 cups chopped peeled russet potato (from 1 potato)
• 1 ½ cups dried green lentils
• 1 ½ cups chopped yellow onions (from 1 onion)
• 1 cup chopped celery (from 2 celery stalks)
• 2 tablespoons minced garlic (from 6 garlic cloves)
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 ⅛ teaspoons kosher salt
• 1 teaspoon black pepper
• 6 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• ¼ cup chopped fresh flat-leaf parsley