Greek Red Lentil Soup

Name: Greek Red Lentil Soup
Total time: 33
Yield: 6
Ingredients: 1 Onions; 2 Carrots; 1 Lemons; 120 ml Lemon juice; 30 g Feta cheese; 400 g Red lentils; 3 cloves Garlic; 3 tsp Oregano; 1 tsp Fresh rosemary; 3 tbsp Fresh parsley; 1.5 tsp Cumin; .5 tsp Red chili flakes; 2 Bay leaves; 3 tbsp Olive oil; 130 g Chopped tomatoes; 1650 ml Vegetable stock

340 calories

33 minutes

Servings:

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Ingredients

Instructions

Nutrition

1	Onions
2	Carrots
1	Lemons	(zested)
120 ml	Lemon juice
30 g	Feta cheese
400 g	Red lentils
3 cloves	Garlic
3 tsp	Oregano
1 tsp	Fresh rosemary
3 tbsp	Fresh parsley
1.5 tsp	Cumin
.5 tsp	Red chili flakes
2	Bay leaves
3 tbsp	Olive oil
130 g	Chopped tomatoes
1650 ml	Vegetable stock

Heat 3 tablespoon 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.
Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Cuisines: Mediterranean, European

Courses: Soup

Diets: Healthy, Low-fat, Vegetarian

Fat: 6.5g

Saturates: 2.2g

Sugars: 6.8g

Protein: 18.8g

Carbs: 56.4g

Fiber: 9.4g

28.3%

Calories

57%

Carbs

22.1%

Protein

16.3%

Fat

37.6%

Fiber