Lentils are a fantastic source of plant-based protein and fiber, aiding in digestion and promoting satiety. Carrots and celery provide vitamins and minerals, while onions and garlic offer immune-boosting properties. Vegetable broth enhances the flavor, and lemon juice adds a tangy twist. Finish with a drizzle of olive oil and sprinkle fresh dill for a satisfying and comforting soup.

Ingredients:

• 1 cup red lentils

• 2 carrots, diced

• 2 celery stalks, diced

• 1 onion, diced

• 3 cloves garlic, minced

• 4 cups vegetable broth

• Juice of 1 lemon

• 2 tablespoons fresh dill, chopped

• 2 tablespoons extra-virgin olive oil

• Salt and pepper to taste

Instructions:

1. Rinse the red lentils under cold water and drain them.

2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

3. Add the minced garlic to the pot and cook for another minute until fragrant.

4. Add the green lentils and vegetable broth to the pot. Bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes until the lentils are tender. Stir occasionally.

6. Once the lentils are cooked, add the lemon juice and fresh dill to the pot. Season with salt and pepper to taste. Stir well to combine.

7. Remove the pot from the heat and let the flavors meld for a few minutes.

8. Serve the Greek Lentil Soup hot. You can garnish it with some additional fresh dill if desired.

This Greek Lentil Soup is hearty, nutritious, and bursting with Mediterranean flavors. It can be enjoyed as a comforting meal on its own or served with a side of crusty bread.