This lemony lentil soup is a very flavorful dish that seems to improve with each left-over serving. The lemons are a great complement to the lentils. The soup freezes well.
Rinse lentils. Heat oil in large pot, add onions. Saute till translucent. Add carrots, garlic, salt and pepper, chilies, rosemary, oregano & bay leaves. Saute till carrots are tender. Add stock and lentils. Simmer 25 minutes. Add lemon juice & zest. Sprinkle with cheese and dill. Serve
My sister (Elizabeth) added chopped bits of chicken sausage. I added spicy Italian sausage and omitted the cheese. This is a very flexible recipe and as long as the lemon components are included it is still delicious no matter how it is seasoned
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 7.2mg||2 %|
|Sodium 365.2mg||13 %|
|Potassium 741.4mg||20 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 41.8g|
|Protein 21.1g||30 %|
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Calories per serving: 320
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