Greek red lentil soup
Serves: 4
Ingredients:
● 2 tbsp olive oil
● 1 yellow onion
● 3 garlic cloves
● 2 carrots
● 2 tsp oregano
● ½ tsp rosemary
● ½ tsp cumin
● ½ tsp sweet paprika
● 200 g red split lentils
● bay leaf
● 500 ml vegetable broth
● 500 ml water
● 250 g canned chopped tomato
● ½ tsp chili powder
● 1 ¼ tsp salt
● 1 tbsp lemon zest
● 2 tbsp lemon juice
● 100 g feta cheese
Instructions:
1. Finely chop 1 onion.
2. Grate 2 carrots.
3. Heat 2 tbsp olive oil in a large pot.
4. Add chopped onion and saute until translucent.
5. Add carrots and 3 minced garlic cloves.
6. Stir and saute for 2 minutes.
7. Season with 2 tsp oregano, ½ tsp rosemary, ½ tsp cumin and ½ tsp sweet paprika.
8. Add 200 g rinsed red split lentils, bay leaf and stir.
9. Pour in 500 ml vegetable broth, 500 ml water and 250 g chopped tomatoes.
10. Mix well.
11. Bring to a boil and cook on a medium heat for 15 minutes.
12. Season with ½ tsp chili powder, 1 ¼ tsp salt, 1 tbsp lemon zest and 2 tbsp lemon juice.
13. Pour the soup into a blender and blend until smooth.
14. Serve with a drizzle of olive oil and feta cheese.
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