1/2 cup yellow or green lentils, cold water, as needed
1 cup unpeeled potatoes, diced
1 cup onions, finely chopped
1/2 cup carrots, diced
1 garlic clove, finely copped
1 bay leaf
1 2/4 chicken broth skimmed 
Pepper to taste
15% cream or buttermilk
Fresh parsley, finely chopped, to taste light white bread toased croutons

Serves 4

From Amanda

Immerse the lentils in cold water for at least 30 min.  Drain well

In microwaveable dish, combine the lentils, potatoes, onions, carrots, garlic, bay leaf, chicken broth and pepper.  Cook on High heat for 10 mim.  Stir well and continue cooking on Med-High (75%) for 15 min.

Puree the mixture in an electric mixer.

Return the puree to the dish and re-heat in the microwave.  Before serving, add the cram of buttermilk and sir well.

Pour the soup into serving bowls and garnish with parsley and croutons.