Lemony Lentil Soup with Dill
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1-1/2 cups chopped carrots
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 container (32 ounces) vegetable broth
  • 2 cups water
  • 1-1/2 cups French green lentils, rinsed
  • 2 Tablespoons chopped fresh dill
  • 1 bay leaf
  • ½ teaspoon kosher salt
  • 3 Tablespoons freshly squeezed lemon juice
  • ¼ cup cream, half-and-half, or fat free half-and-half (optional)
  • 2 green onions, finely chopped
  • Greek yogurt, to top soup
  • Additional sprigs of fresh dill for garnish
  1. In a large saucepan or soup pot over medium-high heat, add olive oil and heat until hot. Add cumin seeds and cook for about 30-45 seconds until toasted and fragrant.
  2. Add carrots, onion, and garlic to pan. Cook, stirring constantly, for 2-3 minutes.
  3. Stir in vegetable broth, water, lentils, 2 Tablespoons dill, bay leaf, and salt. Bring to a boil, reduce heat and simmer, covered, for 25 minutes or until lentils are tender. Remove bay leaf.
  4. Add lemon juice to pot. Stir in optional cream or half-and-half if you like a creamier soup. Season to taste with salt and pepper.
  5. Ladle into serving bowls and sprinkle each with some chopped green onion, top with a dollop of Greek yogurt and a sprig of fresh dill. Serve immediately. Serves 4.
Recipe by The Culinary Cellar at http://theculinarycellar.com/lemony-lentil-soup-dill/