Lemony Lentil Soup

We had this soup at Char's birthday. It always reminds me of when I was house sitting for her (her beautiful house is below).

 

What you Need

• 2 tsp salt
• 6 garlic cloves, minced
• 1 large onion, diced
• 1 tsp pepper
• 1/4 tsp red chili flakes
• 1 Tbsp oregano
• 1 Tbsp fresh rosemary, chopped
• 2 bay leaves
• 2 Tbsp fresh dill, chopped
• 2 cups red lentils
• 2 Tbsp olive oil
• 3 carrots, diced
• 8 cups vegetable or chicken stock
• juice of 2 lemons
• 2 tsp lemon zest
• 1 cup feta cheese crumbled 

What you Do

1. Rinse lentils and allow to drain
2. Heat olive oil (or you can use coconut oil for a more heat-stable oil) in a large pot, and add onions; sauté until translucent.
3. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano, and bay leaves. Stir and sauté until the carrots are tender
4. Add the stock and lentils and bring to a boil, reduce to a simmer for 25 minutes or until the lentils are soft.
5. Remove the bay leaves and purée, if desired.
6. Add the lemon juice and zest.
7. To serve: sprinkle feta and dill on top