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Greek Red Lentil Soup with Lemon
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5 from 1 vote

Greek Lentil Soup with Feta and Lemon

This simple and tasty Greek Lentil Soup is adapted from the Rebar and Whitewater Cooks Cookbook.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Servings: 8
Calories: 320kcal

Ingredients

  • 2 cups red lentils dry
  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 2 tsp salt
  • 8 cloves garlic minced
  • 4 medium carrots diced
  • 1 tsp pepper cracked
  • 1/4 tsp chili flakes
  • 1 tbsp oregano dry
  • 1 tbsp fresh rosemary chopped
  • 2 bay leaves
  • 8 cups vegetable stock organic or homemade
  • 1/2 lemon zested
  • 2 lemons juiced
  • 1 cup feta cheese crumbled
  • 2 tsp fresh rosemary minced
  • pepper cracked, to taste

Instructions

  • 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, about 3 minutes. Add carrots, garlic, salt, pepper, chilli flakes, 1 tbsp. rosemary, oregano and bay leaves. Stir well and sauté until carrots are tender about 5 minutes.
  • 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.