Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen

Ingredients 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 of a white or yellow onion, chopped 2 garlic cloves, minced 1 celery stalk, sliced 1 large carrot, diced 1 teaspoon cumin seeds 1/2 pound uncooked Rancho Gordo Sunrise Lentils, picked over and rinsed 2 to 3 tablespoons fresh lemon juice 1 teaspoon kosher salt, or to taste Freshly ground black pepper Freshly grated lemon zest from 1 lemon Chopped fresh dill for serving Crumbled feta cheese for serving (optional) Directions In a large soup pot, heat the olive oil over medium-low heat. Add the onion, garlic, celery, carrot, and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Add 5 cups water and the lentils to the pot. Increase the heat to high, cover, and bring to a boil. Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, 45 minutes. Some will fall apart during cooking. Stir in 2 tablespoons lemon juice and season with salt, pepper, and more lemon juice to taste. Serve hot, drizzled with olive oil and sprinkled with lemon zest, dill, and feta (if using).