Vegetarian Soup: Greek Red Lentil with Lemon, Rosemary and Feta Cheese

Tessa: Someone brought this soup into work the other day and generously offered to give me a taste. It was so good that I went home that night and made it. It’s from Rebar Modern Food Cookbook which has been on BC’s bestseller list almost consistently since its publication a few years ago. I’ve tried a few other recipes from this cookbook and they have all been fantastic.

2 cups red lentils

2 tbsp olive oil

1 large yellow onion, diced

2 tsp salt

8 cloves garlic, minced

2 carrots, diced

1 tsp cracked pepper

1/4 tsp red chile flakes

1 tbsp minced rosemary

2 tbsp minced oregano

2 bay leaves

8 cups vegetable stock

zest of 1/2 lemon

juice of 2 lemons

1 cup crumbled feta cheese

2 tsp minced rosemary cracked pepper to taste

Rice lentils thoroughly in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chilies, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to  a boil. reduce heat to a simmer and cook, partially covered until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first!

Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and cracked pepper. Sprinkle over hot bowls of soup and enjoy!