Lemon Lentil Soup with Dill
Prep Time 30 minutes
Cook Time 30 minutes
servings
Ingredients
Lentils:
- 1 pound lentils, green, dried
- 4 cups water
- 1 bay leaf
Lemon Lentil Soup with Dill:
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 cup carrot, cut into rounds
- 1 cup celery, diced
- 2 tsp garlic, minced
- 1 bay leaf
- 1 quart vegetable stock
- 2 cups lentils, cooked
- 3 tbsp lemon juice
- 1/2 cup dill, fresh chopped
- 1/4 tsp salt
- 1/8 tsp pepper
Optional Toppings:
- yogurt, plain; dairy free if desired
- dill, fresh
- green onions, chopped
Instructions
Lentils:
- In a large pot, sort through green lentils for any hard debris or rocks.
- Add 4 cups of water and 1 bay leaf and bring everything to a boil.
- 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:
- Chop onion, carrot, celery and garlic.
- 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.
- 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.
- 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.
- Serve with plain yogurt, additional dill and chopped green onions.
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