Votes: 10
Rating: 3.6
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Lemon Lentil Soup with Dill
Prep Time30minutes
Cook Time30minutes
Servings: servingsUnits:
Ingredients
Instructions
    Lentils:
    1. In a large pot, sort through green lentils for any hard debris or rocks.
    2. Add 4 cups of water and 1 bay leaf and bring everything to a boil.
    3. Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.
    Lemon Lentil Soup with Dill:
    1. Chop onion, carrot, celery and garlic.
    2. In a soup pot, add olive oil over medium heat. Sauté onion, carrot and celery for 3-5 minutes. Add in garlic and sauté for an additional minute or two until fragrant.
    3. Add in the bay leaf and vegetable stock. Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes, or until vegetables are tender to the bite.
    4. Add in cooked lentils, lemon juice, chopped dill, salt and pepper. Heat until warm and adjust seasonings to taste - you may want more lemon juice or salt.
    5. Serve with plain yogurt, additional dill and chopped green onions.
    Notes
    Votes: 10
    Rating: 3.6
    You:
    Rate this recipe!
    Print Recipe
    Add to Shopping List
    This recipe is in your Shopping List
    Share this Recipe
    Lemon Lentil Soup with Dill
    Prep Time30minutes
    Cook Time30minutes
    Servings: servingsUnits:
    Ingredients
    Instructions
      Lentils:
      1. In a large pot, sort through green lentils for any hard debris or rocks.
      2. Add 4 cups of water and 1 bay leaf and bring everything to a boil.
      3. Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.
      Lemon Lentil Soup with Dill:
      1. Chop onion, carrot, celery and garlic.
      2. In a soup pot, add olive oil over medium heat. Sauté onion, carrot and celery for 3-5 minutes. Add in garlic and sauté for an additional minute or two until fragrant.
      3. Add in the bay leaf and vegetable stock. Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes, or until vegetables are tender to the bite.
      4. Add in cooked lentils, lemon juice, chopped dill, salt and pepper. Heat until warm and adjust seasonings to taste - you may want more lemon juice or salt.
      5. Serve with plain yogurt, additional dill and chopped green onions.
      Notes
      Comments