You know when you buy a bunch of dill and use it for one recipe then the rest gets soggy and goes bad? Yup – that was happening to me this week so I pulled together this recipe with the few leftover ingredients in my fridge and YUM! So feel free to be generous on the dill portions.
- 1 lg cooking onion, chopped
- 1t salt
- 2 carrots, chopped
- 6 stalks of celery (1/2 head)
- 1 can lentils, rinsed
- 8c veggie stock
- 1t freshly ground pepper
- 1c fresh dill, chopped
- 1 lemon, juice and zest
- feta, crumbled (optional)
In a large soup pot, fry onion with salt until tender and starting to brown. Add carrots and celery and stir till starting to soften, approximately 5 minutes.
Add stock, lentils, and pepper and bring to a boil. Allow to simmer for 15-20minutes.
Stir in dill and lemon just before serving. Add crumbled feta to individual bowls if desired. Enjoy!