Hearty Carrot-Potato Lentil Soup

green lentils (I used sprouted lentils in these photos - but have found success with traditional green lentils as well - sprouted have a bit of a flakier texture)

large russet potato, peeled and diced into large pieces

carrots, diced

medium white onion, chopped

garlic, chopped

vegetable broth

water

bay leaf

nutritional yeast (or to taste)

parsley, finely chopped

extra virgin olive oil

cayenne to taste (optional)