Week of Lentils, Part 3 (Soup)

Fresh dill from the farmer is a blessing and a curse.  I like dill, but a large bunch of it is always a challenge.  I found myself specifically looking for recipes heavy on dill as I anticipated the beginning of CSA season.  This one did not disappoint, and it also chopped away at my 10 pound bag of lentils!  It’s another recipe from Better Homes and Gardens, March 2016


Lentil Soup with Lemon & Dill


1 tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
1 32 ounce carton vegetable stock
2 cups water
1 1/2 cups French green lentils, rinsed and drained
3 carrots, chopped (1 1/2 cups)
cloves garlic, minced
1 bay leaf
1/2 teaspoon kosher salt 
1 lemon, juiced (3 tablespoons)
Freshly ground black pepper

Plain yogurt
1/2 cup lightly packed fresh dill sprigs, coarsely chopped
green onions, finely chopped


  1. In a large saucepan heat oil over medium-high heat. Add cumin seeds. Cook 30 seconds or until toasted and fragrant. Stir in stock, water, lentils, carrots, garlic, bay leaf, and salt. Bring to boiling; reduce heat. Simmer, covered, 25 minutes or until lentils are tender. Remove bay leaf.
  2. Add lemon juice to the lentil mixture. Season with pepper. Serve with with yogurt, dill, and green onions. 

Nutrition Facts (Lentil Soup with Lemon & Dill)

    Per serving:

  • 346  cal
  • 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat)
  • 2 mg chol
  • 858 mg sodium
  • 56 g carb
  • 9 g fiber
  • 8 g sugar
  • 20 g pro

I love how hands off this recipe is!  Throw it all in the pot and walk away.  I found a giant container of whole cumin seeds for super cheap at a field trip to a restaurant supply store, and they pop up in recipes more often than I’d think, so I’m gad to have them. Toasting them makes the kitchen smell earthy and exotic.


The lentils were cooked perfectly; while the cumin smelled strong, it was not an overpowering flavor in the soup.  The carrots were  tender and the broth was mellow.  I loved the cooling bites with the yogurt and the pops of the dill were tangy.  The lemon was lost in the broth, so I would squeeze a lemon over each serving when ready to eat– I was looking for the freshness and the acidity.  I would definitely make this again!  It was light enough for summer but would easily translate to a chilly fall or winter day.  You could bulk it up with rice or quinoa or add browned turkey or cubes of beef. Overall, it was a success!


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