1/2 pound lentils, sorted and rinsed
½ pound fava beans, sorted and rinsed
2 quarts veggie broth
1 medium red onion, diced
6 cloves of garlic, peeled and smashed
2 tsp. sea salt
1/4 tsp white pepper
2 medium potatoes, diced
1 pound frozen, sliced carrots
3/4 cup chopped sun-dried tomatoes*
1-2 tsp dried dill
3-4 tbsp fresh, minced parsley
Place the beans, broth, red onion, garlic, sea salt and pepper in a pot
Cook them over low-medium heat.
Simmer for 3-4 hours, or longer, add water as needed.
As the beans become soft, add the potato and simmer until potatoes become tender.
Add the carrots, tomatoes and dill.
Cook the carrots until heated thoroughly.
Add the parsley, season with additional salt and white pepper.