Increase the heat to high and bring the soup to a rolling boil.
Add the lentils and reduce the heat to medium-low, then simmer for 40-45 minutes, or until the vegetables are softened.
180 grams brown lentils
Stir in the dill, taste, and add seasoning as needed.
2 tablespoons fresh dill, Yogurt
Serve hot with a little yogurt and dill. The soup freezes well and will keep in the refrigerator for up to three days.
Notes
* If you also can't find fresh, substitute 1/2 teaspoon of crushed dill seeds or 1 teaspoon of dried dill. Fresh is infinitely better if you can get it though.