Add some sparkle to your winter wonderland. Enjoy this refreshing and citrus-y soup, chock full of healthy ingredients and packed full of flavour.
Yields: 8 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large Onion dices
- 3 Carrots diced
- 6 cloves Garlic minced
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/4 teaspoon Red chili flakes
- 1 tablespoon Fresh rosemary
- 1 tablespoon Oregano
- 2 Bay Leaves
- 8 cups Chicken Stock
- 2 cups Red lentils
- 2 Lemons juiced
- 2 teaspoons Lemon jest
- 1 cup Feta cheese crumbled
- 2 tablespoons Fresh dill
Instructions
Rinse lentils. Heat oil in large pot, add onions. Saute till translucent. Add carrots, garlic, salt and pepper. chilies, rosemary, oregano & bay leaves. Saute till carrots are tender. Add stock and lentils. Simmer 25 minutes. Add lemon juice & zest. Sprinkle with cheese and dill. Serve warm.
I just made this and it was delicious. However, 2tsp is too much salt. I would halve that amount next time unless using low sodium broth.
Thanks for the suggestion, Jennifer!
I made this soup yesterday and it is beautiful, very filling, and like other lentil soups, tastes even better the 2nd day. I followed directions explicity the 1st time but when I make it again, I would skip the cheese, add more lemon and dill &, at the very end, with the dill and only to the portions that will be eaten immediately, add some greens like spinach, sorrel or chard.
Thanks for the suggestions, Dawn!