Mediterranean Lentil Soup
A hearty soup full of red lentils and veggies topped with lemon and feta
Servings: 6 people
Equipment
- Soup pot
- Cutting board and knife
- Strainer
Ingredients
- 2 cups red lentils* rinsed
- 2 carrots* peeled and coined
- 1 zucchini halved and diced
- 1 medium onion* diced
- 8 cloves garlic* minced
- 2 tbsp oil*
- 2 bay leaves*
- 1 tbsp dried rosemary*
- 1 tbsp dried Italian herbs*
- 1/4 tsp red pepper flakes*
- 8 cups chicken stock To be vegetarian/vegan friendly use veggie stock
Garnish
- lemon slices or lemon juice*
- feta crumbled
- salt and pepper*
Instructions
Ingredients = Minimalist Pantry Items (*) +
- Zucchini and feta cheese
Prepare
- Rinse lentils and peel/chop the carrots, onion, zucchini and garlic.
- Measure out chili flakes, rosemary, oregano and bay leaves.
Cook
- Over medium heat saute onion until translucent. Add the garlic, carrots, zucchini and herbs/spices. Saute until vegetables are tender.
- Add lentils and stock. Turn heat to high and let soup get to a boil, then turn down to low/simmer until lentils are cooked (about 20-25 minutes).
Eat
- Remove bay leaves. Garnish each bowl of soup with 1-2tbsp of crumbled feta, a squirt of lemon juice and salt/pepper to taste.
- Enjoy soup with a slice of whole grain bread or whole grain crackers.