Greek Lentil Soup

• Produce

  • 2 Bay leaves, small
  • 3 Carrots, large
  • 2 Celery stalks
  • 3 cloves Garlic
  • 1 Lemon, juice of small
  • 1 Onion
  • 2 cups Red lentils
  • 1 sprig Rosemary, Fresh
  • 3 sprigs Thyme, fresh

• Canned Goods

  • 5 cups Stock

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Feta cheese

• Beer, Wine & Liquor

  • 2 tbsp Sherry

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 large carrots, diced
• 2 celery stalks, chopped
• 5 cups stock
• 2 tablespoons sherry
• 2 cups red lentils (dry)
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 small bay leaves
• 1 teaspoon salt
• juice of 1 small lemon
• feta cheese, for sprinkling

Directions

• Heat oil in a medium pot over medium heat.
• Add the onion and stir, cooking until translucent, around 5 minutes.
• Add the garlic and cook for one minute.
• Add the carrots, celery, stock, sherry, lentils, thyme, rosemary, bay leaves and salt.
• Bring to a simmer, reduce heat, and cook for 20 or so minutes, until all vegetables are soft and the lentils are cooked through.
• Stir in the lemon juice, remove the herbs and bay leaves, and puree. You can alternatively serve this soup chunky.
• Serve with feta cheese.