Vegetable Red Lentil Soup

Lentils are a great source of fiber and protein, and perfect for a cozy winter night.  Use red lentils for this soup to get the creamiest texture.  

Ingredients 

• 2 C small red lentils
• 1 onion, chopped
• 2 carrots, chopped
• 5 celery sticks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 TBS chopped fresh dill
• 2 14oz cans stewed tomatoes
• 10 C vegetable stock
• 1 bunch fresh parsley or cilantro
• 1 tsp salt and pepper
• 1 TBS lemon juice

Directions

1. In a large soup pot add a tablespoon of water, then the onions, garlic, carrots and celery. Saute until vegetables are almost tender, about 5-8 minutes.
2. Add the diced tomatoes with juice, bay leaves, parsley, lentils and the stock.
3. Bring to a low boil, stirring occasionally, then reduce heat and simmer until the lentils have softened, about 15-20 minutes.
4. Garnish with fresh parsley and dill and season with salt, pepper and lemon juice.