RED LENTIL SOUP WITH LEMON
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Categories dinner, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams
RED LENTIL SOUP WITH LEMON
Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!
Provided by studio city girl
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over high heat until hot
- Add onion and garlic and saute until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
- Add broth, water, lentils, and carrots.
- Bring to a simmer, partially cover pot
- Simmer at medium-low until lentils are soft, about 30 minutes.
- Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
- Stir in lemon juice and cilantro, reheat if necessary before serving.
Nutrition Facts : Calories 330.3, Fat 13, SaturatedFat 2, Sodium 935.6, Carbohydrate 37.3, Fiber 7.2, Sugar 3.9, Protein 18.1
RED LENTIL SOUP WITH LEMON-MINT YOGURT
This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
- Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
- Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
- Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
- Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 41.2 g, Cholesterol 22.4 mg, Fat 8.2 g, Fiber 17.4 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1654.2 mg, Sugar 6.6 g
ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by MissGleasonSanchezApostolides
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g
RED LENTIL SOUP WITH LEMON - NYT
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
LEMON LENTIL SOUP
Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes. , Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.
Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 14g fiber), Protein 14g protein. Diabetic Exchanges
GREEK LENTIL AND SPINACH SOUP WITH LEMON
Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.
Provided by zeldaz51
Categories Spinach
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
- Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
- Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
- Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.
Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2
LEMON LENTIL SOUP
The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.
Provided by AR Cook
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
- Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
- Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 7.3 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 390.7 mg, Sugar 5.7 g
CURRIED RED LENTIL SOUP WITH LEMON
I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!
Provided by Marly Deschauer
Categories Vegetable
Time 55m
Yield 3 quarts approx, 2 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.
LENTIL SOUP WITH LEMON
Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Provided by Jodi
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
- Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
- Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
- Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 16.2 g, Fiber 16.3 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 1247.1 mg, Sugar 5.3 g
RED LENTIL SOUP W/ LEMON
Steps:
- 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
LEMON GARLIC LENTIL SOUP
A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.
Provided by Chef Doodle
Categories Clear Soup
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions. Drain.
- In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
- In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
- Add vegetable mixture and pasta to dal. Simmer 5 minutes.
- Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!
Nutrition Facts : Calories 240, Fat 3.2, SaturatedFat 0.5, Sodium 26.9, Carbohydrate 44.4, Fiber 13.7, Sugar 1.7, Protein 12.5
RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS
Make and share this Red Lentil Soup With Lemon and Caramelized Onions recipe from Food.com.
Provided by celron
Categories Stocks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
- 2. Sprinkle sugar over onions and cook until sticky and sweet.
- 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
- 3. stir in parsley and lemon juice.
- 4. ladle soup and garnish with onions.
Nutrition Facts : Calories 349.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 15.1, Sodium 214.7, Carbohydrate 51.7, Fiber 8.4, Sugar 4.5, Protein 21.5
LENTIL SOUP WITH CUMIN AND LEMON
Make and share this Lentil Soup With Cumin and Lemon recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top.
- Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden.
- Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes.
- Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.
- Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.
Nutrition Facts : Calories 94.2, Fat 4.1, SaturatedFat 0.5, Sodium 41.8, Carbohydrate 14.1, Fiber 2.5, Sugar 4.2, Protein 1.8
LEBANESE LEMON LENTIL SOUP
This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.
Provided by Debra Fox Sullivan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
- Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g
LENTIL SOUP WITH SPINACH AND LEMON (ADS BI HAMUD)
A rich lentil soup recipe which I've adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes. The preparation and cooking times below do not include the one hour required for soaking the lentils.
Provided by bluemoon downunder
Categories Lemon
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
- Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
- Sauté the onions and garlic in oil until soft, add the flour and stir well.
- Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
- Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
- Serve very hot.
Nutrition Facts : Calories 366.5, Fat 10.4, SaturatedFat 1.4, Sodium 137.2, Carbohydrate 50.3, Fiber 23.4, Sugar 3.9, Protein 21.6
SWISS CHARD AND LENTIL SOUP WITH LEMON JUICE
Make and share this Swiss Chard and Lentil Soup With Lemon Juice recipe from Food.com.
Provided by Gypsy Queen Cuisine
Categories Clear Soup
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the strips of Swiss Chard; drain.
- In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
- to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
- Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
- Continue cooking covered for another 45 minutes until the lentils are tender.
- Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
- Taste and adjust seasoning if necessary, serve at room temperature.
- In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.
Nutrition Facts : Calories 335.3, Fat 14.3, SaturatedFat 2, Sodium 228, Carbohydrate 39.3, Fiber 17, Sugar 3.9, Protein 15.1
LENTIL LEMON SOUP
This is a unique and tasty version of a traditional Lebanese lentil soup. Serve with some warm pita bread for a thoroughly filling and nutritious meal!
Provided by CAYLARN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
- Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
- Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
- Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 41.9 g, Fat 5.5 g, Fiber 18.5 g, Protein 15.7 g, SaturatedFat 0.8 g, Sodium 262.8 mg, Sugar 4.5 g
LEMON LENTIL SOUP
Make and share this Lemon Lentil Soup recipe from Food.com.
Provided by bggio
Categories Lentil
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Presoak lentils and rinse or directly boil.
- Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
- Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
- Add wine and deglaze pan; add tomatoes and lemon rind.
- Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
Nutrition Facts : Calories 257.4, Fat 5.1, SaturatedFat 0.7, Sodium 256.1, Carbohydrate 38.5, Fiber 12.9, Sugar 2.5, Protein 15.2
GREEK RED LENTIL SOUP WITH LEMON, ROSEMARY AND FETA CHEESE
Steps:
- 1. Rinse lentils thoroughly in a colander under cold running water. Set aside to drain. 2. Heat oil in a soup pot over medium-high heat and saute onion with 1/2 tsp salt until translucent. 3. Add garlic, carrot, pepper, chiles, herbs, bay leaves and 1/2 tsp salt. Saute until the carrots are just tender. 4. 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. 5. Season the soup with lemon zest, lemon juice and more salt and pepper to taste. 6. Mix together the feta cheese, rosemary and pepper. Sprinkle over soup before serving.
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