It was better than I expected. I figured that it would be good, after all I have never had a lentil soup I did not like, but it was better than good. Mediterranean style lentil soups are nothing new, but I am not sure whether it was the lemon or the feta, or both, that took the flavour of this soup out my taste experience.
When you have eaten a lot of lentil soups like I have, finding one that charts out a new taste territory is a good thing.
That is all I have to say.
Try the soup.
Greek Lentil Soup (adapted from Rebar: Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz)
To make it vegan leave out the cheese. If opting for a gluten-free option make sure your vegetable broth is GF.
2 cups of red lentils, rinsed well and drained
2 tablespoons of vegetable oil
1 large onion, diced
4 garlic cloves, minced
1 1/2 cups of carrots, diced
1 cup of potato, diced
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon dried rosemary, ground or minced (I crushed mine with a mortar and pestle)
2 teaspoons dried oregano
2 bay leaves
7 cups of vegetable stock
a couple handfuls of fresh spinach
zest of 1/2 lemon
juice of 1 lemon
salt to taste (remember the feta will add some saltiness)
2/3 cup of crumbled feta cheese
1/4 teaspoon mint
freshly ground pepper to taste
- In a large soup pot warm the oil over medium heat and saute the onions until translucent.
- Add the garlic, carrot, potato, pepper, chilies, rosemary, oregano and 2 bay leaves and saute for about 5 minutes.
- Add the lentils and the stock and bring to a boil.
- Reduce the heat and simmer for about 30 minutes until the lentils are soft.
- Add the spinach and cook until wilted
- Add the lemon zest and lemon juice and salt and pepper.
- In a small bowl stir the feta with the mint and freshly ground pepper.
- Ladle the soup into individual bowls and top with the feta mixture.