Heat oil in medium saucepan. Add onion and saute over medium-low heat for 7 minutes, or until golden. Add garlic and cumin and saute for 1 minute. Add lentils, celery, carrot and 4 cups water. Bring to a boil. Cover and simmer over low heat for 30 minutes.
Add zucchini, salt and pepper and simmer for 10 minutes, or until lentils are very tender.
Leave soup chunky or puree all or part of it in a blender. Add dill. Taste and adjust seasoning; adding plenty of black pepper and a pinch of red pepper. Serve with lemon wedges.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 63.8mg||2 %|
|Potassium 1254.4mg||33 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 32.6g|
|Protein 24g||34 %|
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Calories per serving: 360
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