Ingredient:

• 1 pound red potatoes (about 3 large), cut into 1-inch cubes
• 5 medium carrots, cut on the bias into 1-inch pieces
• 2 tablespoons olive oil
• 1 ½ cups vegetable broth or water
• 1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed
• 1 bay leaf, optional
• 1 ½ cup fresh parsley, gently packed
• 1 lemon, zested and juiced
• 4 garlic cloves, roughly chopped
• 1 ¾ teaspoon white miso
• Pinch red pepper flakes
• 3 to 4 tablespoons olive oil
• Freshly ground black pepper and salt, to taste