This soup has been a favourite of mine for the past six or seven years. Like so many other recipes I love, it’s from the Rebar Modern Food Cookbook. Greek Red Lentil Soup with Lemon, Rosemary and Feta is the perfect lunch or dinner treat- full of protein- and iron-rich lentils, tart lemon juice and creamy feta cheese. I’ve made this recipe so many times I don’t even have to pull the cookbook off the shelf anymore, but the recipe is so simple that a first-time cook could do it easily (and a seasoned cook should be able to read the recipe once, remember the basic premise, and whip up their own version according to their tastes). And hey, if you don’t have fresh herbs on hand, feel free to halve the quantities and go with dried! I like to serve this soup with some pieces of grilled or toasted pita bread.
Greek Red Lentil Soup with Lemon, Rosemary and Feta (Serves five.)
- 2 cups red lentils
- 2 tbsp olive oil
- 1 large onion, diced
- 8 cloves garlic, diced
- 2 carrots, peeled and diced
- 1/4 tsp chili flakes
- 3 tbsp fresh rosemary
- 2 tbsp fresh oregano
- 2 bay leaves
- 8 cups veggie stock
- Juice of 2 lemons
- 1/2 cup crumbled feta cheese
- 2 tsp fresh rosemary
- Salt and pepper to taste
Rinse and drain lentils.
In a stockpot, saute onion and pinch of salt until translucent.
Add garlic, carrot, pepper, chili, rosemary, oregano and bay leaves. Saute until tender.
Add lentils and stock, boil, then simmer until lentils begin to disintegrate, about thirty minutes.
Remove bay leaves. Puree if desired (I personally don’t desire!).
Add lemon juice, salt and pepper to taste.
Top with feta, rosemary and pepper before serving.