Lentil Soup with Lemon and Herbs

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 cup Brown Lentils
• 6 cups Vegetable Broth
• 1 leaf Bay Leaf
• 2 tbsp Lemon Juice
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5 minutes.
2. 2Add the minced garlic and cook for 1 minute more.
3. 3Stir in the lentils, vegetable broth, and bay leaf.
4. 4Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
5. 5Remove the bay leaf. Stir in the lemon juice, parsley, and dill. Season with salt and pepper to taste. Serve hot.

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