INGREDIENTS
2 tbsp
olive oil
1 cup
yellow onion
2 cloves
garlic
1 cup
carrots
1 cup
celery
2 tsp
dried thyme
14 ozs
cooked lentils
2 tbsp
flour
2 tbsp
tomato paste
1 tbsp
soy sauce
1 tsp
honey dijon
1 cup
peas
1 cup
frozen corn
1 cup
vegetable broth
1 serving
salt
2 1/2 lbs
potatoes
4 tbsp
olive oil
1/3 cup
vegan sour cream
1 tsp
garlic powder
1 serving
salt