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Greek Red Lentil with Lemon, Rosemary and Feta Cheese
2 cups red lentils
2 tbsp olive oil
1 large yellow onion
2 tsp salt
8 garlic cloves, minced
2 carrots, diced
1 tbsp 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
1. Rinse 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, chiles, 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.
2. Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta
cheese, rosemary and pepper. Sprinkles over hot bowls of soup and enjoy!