Saute 1 heaping teaspoons of garlic granules in olive oil until golden with the finely chopped peel of 1 lemon
Add 1 large leek (sliced), saute leeks until soft.
Add 1 cup dried lentils (brown/French lentils)
Add 1 3/4 - 2 cups water
Bring to boil and then down to simmer. Simmer for 20 minutes
Add 1 tablespoon dried dill in middle of pot. Saturate the dill with more olive oil. Let the herb infuse in the oil in the centre of the lentils for 5-10 minutes with pot covered.
Turn off heat, stir in dillweed, add sea salt and freshly ground black pepper to taste.
Serve with mixed grains/rice and roasted brussel sprouts.
