Greeky Red Lentil Soup
Tia Spowart
ingredients
- 2 C red lentils
- 1 Tbs olive oil
- 1/2 onion, small dice
- 2 garlic cloves, minced
- 2 carrots, grated
- 2 zucchini, grated
- 1 tsp cracked black pepper
- 1/4 tsp red pepper flakes
- 1 Tbs minced rosemary
- 2 Tbs minced oregano
- 2 bay leaves
- 6-8 C vegetable stock
- zest of 1/2 a lemon
- juice of 1 lemon
- 1 C crumbled feta cheese, sprigs of fresh rosemary
directions
- 1
Rinse lentils thoroughly and set aside.
- 2
Heat oil in soup pot. Add onion and 1 tsp salt until soft. Add garlic, carrots, zucchini and remaining ingredients up to the bay leaves. Stir well and cook until the carrots are soft. Add stock and lentils and cook until lentils are falling apart.
- 3
Garnish with feta and rosemary sprigs.
Source: Tia Spowart
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