Lemon Lentil Soup with Dill

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.