Lemon Lentil Soup

• 1 cup chopped leeks (white portion only)
• 2 tablespoons canola oil
• 1 can (15 ounces) tomato puree
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/4 cup chopped peeled parsnips
• 2 tablespoons dried basil
• 8 cups water
• 1-1/2 cups dried lentils, rinsed
• 2 bay leaves
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon dill weed
• 1/2 teaspoon pepper
• 2 to 3 tablespoons lemon juice

1. In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes.
2. Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.

leeks, canola oil, tomato puree, celery, carrots, peeled parsnips, basil, water, dried lentils, bay leaves, lemon zest, salt, dill weed, pepper, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-lentil-soup/ (may not work)