Lemon And Rosemary Lentil Soup

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Nutrition per serving    (USDA % daily values)
CAL
142
FAT
8%
CHOL
3%
SOD
2%

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Ingredients for 6 servings

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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