greek red lentil soup

Greek Red Lentil Soup

~with lemon, rosemary and feta cheese~

2 cups red lentils

2 Tbsp olive oil

1 large yellow onion, diced

2 tsp salt

8 garlic cloves, minced

2 carrots

1 tsp cracked pepper

1/4 tsp red chile flakes (optional)

1 Tbsp minced rosemary

2 Tbsp minced oregano

2 bay leaves

8 cups vegetable stock

zest of 1/2 lemon

juice of 2 lemons (I prefer to use small lemons)

1 cup crumbled feta cheese

2 tsp minced rosemary

cracked pepper to taste

Cooking Instructions:

Rinse lentils thoroughly in a colander until cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion until translucent. Add garlic, carrot, pepper, chilies, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first.

Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and pepper. Sprinkle over hot bowls of soup and enjoy.

This is nice served with warm bread or pita.



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