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Ingredients
  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 2 large stalks celery, diced
  • 1 small yellow onion, diced
  • ½ teaspoon kosher salt, plus more as needed
  • 1 cup dried red lentils
  • 4 cups water or low-sodium broth
  • 1 whole bay leaf
  • 2 tablespoons freshly squeezed lemon juice (from ½ large lemon)
  • For serving: Olive oil, yogurt, or other topping (optional)
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