Easy Greek Red Lentil Soup
Serves 6
A creamy, blended red lentil soup with oregano, cumin and tomato, brightened with lemon and finished with olive oil and feta.
| 45 ml extra virgin olive oil | Sauté onion, carrots & garlic 3-4 min | Stir in spices & bay, until fragrant | Add tomatoes, broth, lentils & salt | Boil, then simmer 15-20 min | Cool slightly, blend until creamy | Rewarm; add lemon & parsley | Serve topped with oil & feta |
| 1 large onion, chopped | |||||||
| 2 carrots, chopped | |||||||
| 3 garlic cloves, minced | |||||||
| 3 tsp dry oregano | |||||||
| 1 1/2 tsp cumin | |||||||
| 1 tsp rosemary | |||||||
| 1/2 tsp red pepper flakes | |||||||
| 2 dry bay leaves | |||||||
| 240 ml crushed tomatoes (from a can) | |||||||
| 1.65 L low-sodium vegetable broth | |||||||
| 400 g red lentils, rinsed and drained | |||||||
| Kosher salt | |||||||
| Zest of 1 lemon | |||||||
| Juice of 2 lemons | |||||||
| Fresh parsley for garnish | |||||||
| Extra virgin olive oil, to top (for serving) | |||||||
| Crumbled feta cheese to serve (optional) |
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