This simple and tasty Greek Lentil Soup is adapted from the Rebar and Whitewater Cooks Cookbook. Full of flavour, and packed full of high-quality protein. The fresh rosemary and salty feta add the depth of flavour to make this a restaurant quality dish.
Keyword: Cheese, High Protein, Lentil, Soup
8cupsvegetable stockorganic or homemade
peppercracked, to taste
Start by rinsing the lentils in a colander under running water. Set aside to drain.
Heat the olive oil in a large pot and add onions and sauté until translucent, about 3 minutes. Add carrots, garlic, salt, pepper, chilli flakes, 1 tbsp. rosemary, oregano and bay leaves. Stir well and sauté until carrots are tender about 5 minutes.
Add the stock and the lentils and bring to a boil. Reduce the heat and let simmer partially covered, until the lentils are soft and have broken apart (around 20-25 minutes).
Remove the bay leaves. Decide at this point if you would like to puree the soup or not. I like to leave mine chunky.
Season the soup with lemon zest and lemon juice. Decide if more salt and pepper is needed.
To serve, combine the feta cheese, 1 tsp minced rosemary and fresh cracked pepper in a bowl. Sprinkle over hot bowls of soup and enjoy.