Basic Lentil Soup with Feta
This hearty and delicious vegetarian lentil soup is not only easy and delicious but will have you double dipping crusty bread.
Equipment
- 1 Dutch oven or large pot
Ingredients
- 1 lbs brown lentils, sorted and rinsed
- 1/4 cup olive oil, plus extra for serving
- 1 onion diced
- 3-4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 tbsp red wine vinegar
- 2-3 bay leaves
- water or broth
- crusty bread, feta, oregano, and chili flakes for serving
Instructions
- Heat a Dutch oven or large pot over medium heat with olive oil.
- Add the onions and garlic and sauté for 2-3 minutes until fragrant and the onions are translucent.
- Add the tomato paste and sauté for a minute until it deepens in color.
- Add the lentils, bay leaves, salt, and pepper, and stir to combine.
- Add the water or broth and vinegar.
- Cover and allow to simmer until the lentils are tender.
- Check occasionally as the lentils absorb liquid and may need additional water.
- Remove the bay leaves.
- To serve, drizzle with olive oil. Top with oregano, chili flakes, and feta. Don't forget the crusty bread!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!