Greek Red Lentil Soup

This is from the Rebar Modern Food Cookbook.

Ingredients

• 2 C red lentils
• 2 T olive oil
• 1 large onion, diced
• 8 cloves garlic
• 2 diced carrots
• 1/4 t chili flakes
• 1 T fresh rosemary
• 2 T fresh oregano
• 2 bay leaves
• 8 C veggie stock (hmm)
• 1/2 lemon’s worth zest
• 2 lemons’ juice
• 1 C feta
• 2 t fresh rosemary

Instructions

1. rinse and drain lentils
2. sautee onion and pinch of salt until translucent in a stockpot
3. add garlic, carrot, pepper, chili, rosemary, oregano, bay leaves, and salt/pepper; sautee until tender
4. add lentils and stock, boil, then simmer until lentils begin to disintegrate
5. remove leaves and puree part of the soup, leaving the rest for texture
6. add lemon zest and juice, salt, and pepper to taste
7. top with feta, rosemary, and pepper before serving