Greek Red Lentil Soup
Description
A creamy and delightfully zesty soup that will make your taste buds dance. The flavors of this soup are perfect for a cold snowy night or a beachside dinner with the sun setting in the distance. Can be a one-pot dish if you have an immersion blender.
Vegan: no cheese
Non-vegan: cheese
Ingredients
Instructions
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Heat about ~ 3 tbsps of olive oil in a large pot over medium heat. Add onions, carrots, and garlic and cook for about 4 mins.
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Add spices and bay leaves and cook for a few seconds to release some fragrance, continuously stirring.
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Add crushed tomatoes, broth, and lentils. Season with salt. Bring to a boil, then simmer for about 15-20 mins, until the lentils are fully cooked. If the lentils aren't fully cooked then the soup might not be as creamy as you would like it to be.
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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 consistency you are looking for. If you do not have an immersion blender, a regular blender works as well. You will just have to do batches of the soup and transfer it over to another pot.
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Return the soup to heat. Add lemon zest, juice and fresh parsley and stir until warm throughout.
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Transfer the soup to bowls. Garnish with some olive oil, parsley and a good pinch of feta cheese.