4 Servings 20 min Cook
1 Tbsp Olive Oil
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Medium Carrots
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
2 Tsp, ground Oregano
1/2 Tsp Salt
1/2 Tsp, ground Pepper
8 Cup Water
1 Cup Lentils
2 Tbsp Lemon Juice
Heat oil in a large Dutch oven over medium heat.
Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes
Add the water and lentils.
Simmer, partially covered, 15 minutes
With a hand blender or potato masher, purée soup until semi-smooth and thick
Drizzle with lemon juice.
Enjoy!
