We are smitten with our Sunrise lentils. Their flavor is hard to pin down—somewhere between a Puglia lentil and a split red lentil—earthy, yet gentle, if that makes sense. We loved this stew with Sunrise lentils, but it works well with any variety. Lemon and lentils, are always a perfect match.

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 of a white or yellow onion, chopped
• 2 garlic cloves, minced
  
• 1 celery stalk, sliced
• 1 large carrot, diced
• 1 teaspoon cumin seeds
• 1/2 pound Rancho Gordo Sunrise Lentils, picked over and rinsed
• 2 to 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt, or to taste
• Freshly ground black pepper
  
• Freshly grated lemon zest from 1 lemon
• Chopped fresh dill for serving
• Crumbled feta cheese for serving

Serves 4 to 6

1. In a large soup pot, heat the olive oil over medium-low heat. Add the onion, garlic, celery, carrot, and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
2. Add 5 cups water and the lentils to the pot. Increase the heat to high, cover, and bring to a boil. Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, 45 minutes. Some will fall apart during cooking.
3. Stir in 2 tablespoons lemon juice, and season with salt, pepper, and more lemon juice to taste. Serve hot, drizzled with olive oil and sprinkled with lemon zest, dill, and feta (if using).