Ingredients

The following ingredients have 6 Servings
  • Extra virgin olive oil (I used Early Harvest)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 3 tsp dry oregano
  • 1 1/2 tsp cumin
  • 1 tsp rosemary
  • 1/2 tsp red pepper flakes
  • 2 dry bay leaves
  • 1 cup crushed tomatoes (from a can)
  • 7 cups low-sodium vegetable broth
  • 2 cups red lentils, rinsed and drained
  • Kosher salt
  • Zest of 1 lemon
  • Juice of 2 lemons
  • Fresh parsley for garnish
  • Crumbled feta cheese to serve, optional

Instruction

  • 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.
  • 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!