Added: 2012 Sep 05 (Wed)
Total cook time: 45 minutes
1. Chop and sauté veggies in oil in a large pot.
2. Add dry lentils and veggie stock, dump in spices, bring to a boil, and simmer for 20-30 minutes.
3. Mix with hand blender to make it creamy. (Like a certain brunch place in Atlanta. Of course that was the dish we were trying to approximate.)
4. Serve topped with nutritional yeast.
If you want leftovers, you probably have to double the recipe. This'll make four or five servings, but we tend to hog them all down.