INGREDIENTS
1/2 cup
Carrot
3/4 cup
Corn, frozen kernels
1 1/2 cups
Lentils, cooked or canned
1
Onion, large
1 lb
Yukon gold or white potatoes
1 14 ounce can
Vegetable broth
3 tbsp
All-purpose flour
1/2 tsp
Pepper, freshly ground
3/4 tsp
Salt
1 tbsp
Olive oil, extra-virgin
1 tbsp
Butter
1/2 cup
Buttermilk
1 tbsp
Water
1 teaspoon chopped fresh thyme or ½ teaspoon dried