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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