RED LENTIL SOUP WITH ROSEMARY AND FETA

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Red Lentil Soup with Rosemary and Feta image

Number Of Ingredients 18

1 1/4 cups Red Lentil
1 tablespoon olive oil
1 yellow onion
1 teaspoon himalayan sea salt
4 clove minced garlic
1 cup diced celery
1 chopped carrot
1 chopped parsnip
1 cup diced sweet potato
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 teaspoon rosemary
1 tablespoon minced oregano
1 bay leaf
4 cups chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1/2 cup feta cheese

Steps:

  • Rinse lentils and set aside to drain.
  • Heat oil and saute onion until translucent.
  • Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
  • Saute until starting to soften.
  • Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
  • Remove bay leaf and puree soup.
  • Add lemon zest and juice and salt and pepper to taste.
  • Serve with feta cheese sprinkled on top.

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