Instructions: Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook, stirring often, until the leeks are wilted and begin to brown, 4 to 5 minutes.

Add carrot and garlic and cook, stirring, 1 minute.

Add lentils, water, bayleaf and bring to a boil. Reduce heat, cover and simmer 35 minutes, or until lentils are tender.

Add juice and dill and simmer 5 minutes. Remove bay leaf and season with pepper.

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