Greek Lentil Soup with Feta and Lemon

By Rachel Dickens on

8 servings

Time to finish: 45 minutes


  • 2 cups red lentils
  • 2 tbsp. olive oil
  • 1 onion, diced
  • 2 tsp salt
  • 8 gloves of garlic, minced
  • 4 carrots, diced
  • 1 tsp cracked pepper
  • 1/4 tsp chili flakes
  • 1 tbsp. oregano
  • 1 tbsp. fresh rosemary, chopped
  • 2 bay leaves
  • 8 cups of vegetable stock*
  • zest of 1/2 lemon
  • juice of 2 lemons
  • 1 cup feta cheese, crumbled
  • 2 tsp minced rosemary
  • cracked pepper to taste


  1. Start by rinsing the lentils in a colander under running water. Set aside to drain.
  2. Heat the olive oil in a large pot and add onions and sauté until translucent. Add carrots, garlic, salt, pepper, chili flakes, 1 tbsp. rosemary, oregano and bay leaves. Stir well and sauté until carrots are tender.
  3. Add the stock and the lentils and bring to a boil. Reduce the heat and let simmer partially covered, until the lentils are soft and have broken apart (around 20-25 minutes).
  4. Remove the bay leaves. Decide at this point if you would like to puree the soup or not. I like to leave mine chunky.
  5. Season the soup with lemon zest and lemon juice. Decide if more salt and pepper is needed.
  6. To serve, combine the feta cheese, 1 tsp minced rosemary and fresh cracked pepper in a bowl. Sprinkle over hot bowls of soup and enjoy.

You can visit Rachel's website here.