Lemon Lentil Soup

Name: Lemon Lentil Soup
Ingredients: 1 cup chopped leeks (white portion only); 2 tablespoons canola oil; 1 can (15 ounces) tomato puree; 1 cup chopped celery; 1 cup chopped carrots; 1/4 cup chopped peeled parsnips; 2 tablespoons dried basil; 8 cups water; 1-1/2 cups dried lentils, rinsed; 2 bay leaves; 1 tablespoon grated lemon zest; 1-1/2 teaspoons salt; 1 teaspoon dill weed; 1/2 teaspoon pepper; 2 to 3 tablespoons lemon juice

15 ingredients

2 steps

Ingredients

1 cup chopped leeks (white portion only)
2 tablespoons canola oil
1 can (15 ounces) tomato puree
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped peeled parsnips
2 tablespoons dried basil
8 cups water
1-1/2 cups dried lentils, rinsed
2 bay leaves
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
2 to 3 tablespoons lemon juice

Directions

1

In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes.
2

Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.