Monday, August 1, 2011

Recipe: Rebar's Red Lentil Greek Soup

I made this soup the other day and I was blown away by how easy and delicious it was! Defiantly a nice easy go to soup I will keep in my collection! I think the biggest thing that makes this soup so good is all the fresh herbs and lemon juice so make sure you don't skimp on those! Fresh does make a huge difference!

2 cups red lentils
2 tbsp olive oil
1 large yellow onion, diced
2 tsp salt
8 cloves garlic, minced
2 carrots, diced
1 tsp cracked pepper
1/4 tsp red chile flakes
1 tbsp minced rosemary
2 tbsp minced oregano
2 bay leaves
8 cups vegetable stock
zest of 1/2 lemon
juice of 2 lemons
1 cup crumbled feta cheese
2 tsp minced rosemary cracked pepper to taste

Rince lentils thoroughly in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chilies, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered until the lentils are soft and falling apart (This didn't take long about 15-20 minutes). If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first!

Season the soup with lemon zest, lemon juice and more salt and pepper to taste (I didn't find I needed it though and the feta adds more salt). Before serving, stir together the feta cheese, rosemary and cracked pepper. Sprinkle over hot bowls of soup and enjoy!

1 comment:

  1. I love the Rebar cookbook and I love this recipe also! It freezes really well and makes fantastic leftovers also. Yum!