1/4 tsp dried dill
1/4 tsp dried basil
1 Tbsp olive oil
1 large sweet onion cut into 1/4inch pieces
4 cloves fresh garlic, coarsely chopped
1/2 tsp dried sage
1/4 tsp dried thyme
2 large or 3 medium zucchinis, with skin, cut into 1/4 inch pieces
1/4 cup fresh dill, stems trimeed, loosely packed
6 cups chicken or vegetable stock
1 cup dried red lentils.
Heat the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, sage and thyme. Cook until the onion is translucent; do not allow it to brown.
Add the zucchini and dill. Saute for 4-5 minutes, until zucchini is shiny.
Add the stock. Simmer for 15-20 minutes, or until the zucchini is soft.
Using an immersion blender right in the pot, puree the soup until creamy. This can also be done in batches in a blender.
Add the lentils. Simmer, stirring occasionally for 8 minutes.
Ladle the soup into bowls.