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
Instructions
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.
Add carrots, onion, and garlic to pan. Cook, stirring constantly, for 2-3 minutes.
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.
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.
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 https://theculinarycellar.com/lemony-lentil-soup-dill/