Lemon And Rosemary Lentil Soup

Ingredients

• 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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