Greek Red Lentil Soup with Lemon, Rosemary and Feta
Ingredients
2 cups red lentils
2 tbsp olive oil
1 large onion, diced
8 cloves garlic, diced
2 carrots, peeled and diced
1/4 tsp chili flakes
3 tbsp fresh rosemary
2 tbsp fresh oregano
2 bay leaves
8 cups veggie stock
Juice of 2 lemons
1/2 cup crumbled feta cheese
2 tsp fresh rosemary
Salt and pepper to taste
Directions
Rinse and drain lentils.
In a stockpot, saute onion and pinch of salt until translucent.
Add garlic, carrot, pepper, chili, rosemary, oregano and bay leaves. Saute until tender.
Add lentils and stock, boil, then simmer until lentils begin to disintegrate, about thirty minutes.
Remove bay leaves. Puree if desired (I personally don’t desire!).
Add lemon juice, salt and pepper to taste.
Top with feta, rosemary and pepper before serving.