Lemon And Rosemary Lentil Soup
Ingredients
- 1 tbsp. butter
- 2 cloves of garlic, minced
- 1 cup lentils, uncooked but sorted through for stones and broken pieces, rinsed and drained
- 6 cups water
- 1 large rosemary sprig – half of the leaves removed, chopped and reserved
- 1 lemon, cut in half, juiced but fruit & juice reserved
- salt and pepper, to taste
- garnish ideas: olive oil, parmesan cheese, chopped herbs, green onion
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