When life gives you lemons, make Lemon Lentil Soup

Life gave me lemons this week and I am recovering from the flu. Both Monster and I got sick over the weekend. I will say this, while I may get the flu it is no where as serve as what it use to be when I consume dairy and meat. I still have minor aches in my muscles but I do feel much better. 

Right when we returned from the business trip, I saw a recipe online for Lemon Lentil Soup. Yesterday, in my hot mess I was, I got up from the couch and made a large pot of this. It was so tangy and hit the spot. I based my recipe off this one from Vegangela.com. I didn't take any pictures and I am sorry my beloved readers. Next time!!!

Bunny Pops take on Lemon Lentil Soup

8 cups of veggie broth

the juice of 5 lemons

the juice of 5 limes

1 whole head of garlic, chopped

1 chopped yellow sweet onion

5-7 baby bella mushrooms sliced

1 cup carrots either shredded or chopped

pinch of salt and pepper

several handfuls of dill

1.5 cups of dried red lentils or yellow lentils

First measure out 1.5 cups of lentils. Wash and rise your lentils to remove any debris. Next chop your garlic, onion, and mushrooms while you are warming up your soup pot. After your soup pot is hot, add the mushrooms first, then followed by the onions and garlic. Saute 5-8 minutes and add water if needed to help with the cooking process. Add your lentils, broth, the juice of the limes and lemons, salt, pepper, carrots, and dill. Cook 30-45 minutes until the lentils are done. Enjoy and Happy Eating!! 

**Note, you can use more or less of the the seasonings and lemon/lime juice. I added more because I wanted my soup to taste more like citrus.