Lemon Lentil Soup

By dashy_65

Ingredients

• 1 cup chopped leeks (white portion only)
• 2 tablespoons vegetable 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 peel
• 1-1/2 teaspoons salt
• 1 teaspoon dill weed
• 1/2 teaspoon pepper
• 2 to 3 tablespoons lemon juice

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.

Stir in lemon peel, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice. Yield: 6 servings.

248 cal, 5g fat, 637mg sodium, 39g carb, 14g fiber