Greek Lentil Soup with Feta and Lemon

Ingredients

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• 4 ounces (115g) feta cheese, crumbled 4 ounces (115g) feta cheese, crumbled
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 16g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Add the lentils, vegetable broth, bay leaf, dried oregano, dried thyme, paprika, cumin, salt, and black pepper to the pot. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the lentils are tender.
5. 5.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
6. 6.
   Stir in the lemon juice and adjust the seasoning if needed.
7. 7.
   Serve the soup hot, topped with crumbled feta cheese and fresh parsley.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris. This will ensure a clean and flavorful soup.
• Feta cheese — Choose a good quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta in water for a few minutes before crumbling it over the soup.

Tips & Tricks

• For a heartier version, you can add diced potatoes or chopped spinach to the soup.
• If you prefer a smoother texture, you can blend the entire soup instead of just half.
• To add a spicy kick, sprinkle some red pepper flakes on top before serving.
• Serve the soup with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Greek Lentil Soup hot in individual bowls. Garnish each bowl with a generous amount of crumbled feta cheese and a sprinkle of fresh parsley. Accompany the soup with a slice of crusty bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the soup just before serving. This adds a glossy finish and a touch of richness to the dish. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the vegetables and feta cheese.