Greek Lentil Soup with Roasted Red Peppers, Lemon & Feta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Greek
Ingredients
  • Olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 10 cloves garlic, finely chopped
  • 2 tsp dried oregano
  • ½ tsp dried rosemary
  • ¼ tsp chili flakes
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 medium roma tomatoes, diced
  • 5 roasted red bell peppers, coarsely chopped
  • 2 cups red lentils, rinsed
  • 8 cups chicken or vegetable stock
  • ½ cup feta cheese, crumbled (omit for vegan or dairy-free)
  • ½ lemon, juice and zest
Instructions
  1. Heat a glug of olive oil in a large, heavy bottomed pot. Add onions and carrots and cook until onions are translucent. Add garlic and spices and cook for 2 minutes or so, stirring frequently, until fragrant. Add tomatoes, roasted peppers and lentils, stir and cook for an additional 2-3 minutes.
  2. Add stock, bring to a boil and then reduce to a simmer. Cook for 15-20 minutes, until the lentils are tender and just starting to break apart. Either leave the soup chunky at this point or blend it together using a blender or immersion blender.
  3. Just before serving, stir in lemon juice and zest and feta cheese.
Recipe by Port and Fin at https://portandfin.com/greek-lentil-soup-with-roasted-red-peppers-lemon/