Ingredients:
- 1 pound yukon gold or white potatoes, peeled and cut into 1-inch chunks
- 1/2 cup buttermilk
- 1 tablespoon butter
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely diced
- 1/2 cup finely diced carrot
- 1 tablespoon water
- 3/4 cup frozen corn kernels, thawed
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 3 tablespoons all-purpose flour
- 1 14-ounce can vegetable broth
- 1 1/2 cups cooked or canned (rinsed) lentils (see tip)