RED LENTIL SOUP WITH ROSEMARY AND FETA
Number Of Ingredients 18
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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- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
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- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
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