3 T. Safflower oil 5 cups water/stock
2 c. Diced onions 1/2 c. Fresh squeezed lemon juice
2 T. Crushed garlic 2 T. Fresh dill
1.5 c. Finely diced carrot 4 c. Fresh greens, kale, spinach or sorrel
1 c. Diced potatoes Salt & pepper
2 bay leaves
1 c. Diced celery
1 c. Dried red lentils
In soup pot sauté onions, garlic, carrots, potatoes and sauté until potatoes begin to soften. 15 min. Rinse and check lentils for stones. Add celery and lentils to soup and continue to sauté for 5 min. Add water or stock and reduce heat to medium. Cover and simmer until lentils or all vegetables are tender. 15 min. Just before serving, remove from heat and stir in lemon juice and chopped dill & greens. Stir until greens have wilted. Season with salt and pepper to taste.
