Lentil Soup with Herbs and Lemon

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Step 1

Drain and rinse the lentils. Add lentils and broth to a pot over medium heat; bring to a boil. Reduce heat and simmer until tender, approximately 15 minutes. (If you did not presoak the lentils, increase cooking time by about 15 minutes.)

Step 2

While the lentils are cooking, sauté the carrot, celery, and onion in oil for 8 minutes, or until onion is golden brown. Remove from heat and set aside.

Step 3

When lentils are tender, add the vegetables, tarragon, oregano, and salt and pepper (if using) to the pot and cook for 2 minutes.

Step 4

Stir in lemon juice. Ladle into 4 serving bowls; garnish with lemon slices.