We tried this NYT recipe: https://cooking.nytimes.com/recipes/1021588-smoky-lentil-stew-with-leeks-and-potatoes?smid=ck-recipe-iOS-share The recipe called for 5 potatoes without specifying weight; we used 3 medium Russets, which was more than enough. At the end of cooking, we added 1.5 Tbsp pomegranate balsamic vinegar and ½ tsp sugar for brightness. (Dec. 2021)
Cooking Adventures 