Lemony Lentil Soup

This is a recipe that my dear friend Claire Funk shared with me. It has been waiting on my fridge for quite a while before I finally tried it last night. I love the amazing flavour!

Ingredients (8 servings)

  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 6 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. red chili flakes
  • 1 tbsp. fresh rosemary, minced
  • 1 tbsp. oregano
  • 2 bay leaves
  • 8 cups vegetable stock
  • 2 cups red lentils
  • juice of 2 lemons
  • 2 tsp. lemon zest
  • 1 cup crumbled feta cheese
  • 2 tbsp. fresh dill, chopped.
Rinse lentils. Heat oil in large pot, add onions and saute until translucent. Add carrots, garlic, salt and pepper, chili flakes, rosemary, oregano and bay leaves. Saute until carrots are tender. Add stock and lentils and simmer until lentils are soft. Remove the bay leaves and puree the soup if you like. Add lemon juice and lemon zest, salt and pepper to taste. Serve in bowls and sprinkle with feta and dill.
I served this delicious soup with fresh bread and a fruit salad for dessert.

This interesting variation of the recipe adds greens like spinach or kale at the end.


1 Comment

Filed under soup/ stew, vegetarian

One response to “Lemony Lentil Soup

  1. Pingback: Millet Risotto with Carrots | Not Only Bananas

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