– 2 tbsp olive oil – 1 onion, diced to ½” – 2 carrots, diced to ½” – 2 stalks celery, thinly sliced – 4 cloves garlic, minced – 1 tsp dried sage – ½ tsp dried thyme – 4 yukon gold potatoes, diced into 1” chunks – 1 28-oz can crushed tomatoes – 1 cup brown or green lentils – 4 cups vegetable stock – 1 tsp kosher salt, or to taste – chopped fresh parsley, to taste