Greek Lentil Soup with Feta and Lemon
By Rachel Dickens on
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
- Start by rinsing the lentils in a colander under running water. Set aside to drain.
- 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.
- 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).
- Remove the bay leaves. Decide at this point if you would like to puree the soup or not. I like to leave mine chunky.
- Season the soup with lemon zest and lemon juice. Decide if more salt and pepper is needed.
- 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.