"Vegetable Lemonade" ( Lemon Rosemary Red Lentil Soup )

- 3 carrots, diced

- 4 stalks celery, diced

- 1 onion, diced

- 4 cloves garlic, minced

- 2 cups red lentils

- 2 T fresh rosemary (I do not recommend dried rosemary here as a sub, it doesn't soften enough to be palatable in this soup)

- 6-8 cups water

- 2 bouillon cubes (I prefer chicken-style)

- 1 lemon, juiced and zested

1. Sauté the onions, carrots, and celery in olive oil until the onions are translucent. Add garlic and rosemary and continue cooking for one minute.

2. Add the red lentils, lemon zest, water, and bouillon cubes. Bring to a boil and cook for 30-35 minutes.

3. 5 minutes before the end of cooking, add the lemon juice. Adjust for salt.