Lemony Lentil Soup

Mmmmm Lemons.

 Sometimes i get on these lemon kicks and decide everything needs to have a bit of lemon in it. This was one of those weeks.

I scored this awesome cookbook called "White Water Cooks by Shelley Adams" at a garage sale we held at work a few weeks ago and i have made 2 recipes already from it, the granola bars and this soup recipe.

 Stay tuned for the granola bar recipe at a later date .

Lemony Lentil Soup


Serves: 8

Ingredients:

2 cups red lentils
2 tbsp. olive oil
1 large onion, diced
2 tsp. salt
6 cloves garlic, minced
3 carrots, diced
1 tsp. pepper
1/4 tsp red chili flakes
1 tbsp. oregano
1 tbsp. rosemary
2 bay leaves
8 cups vegetable or chicken stock
juice of 2 lemons
2 tsp. lemon zest
1 cup feta cheese, crumbled
2 tbsp. fresh dill, chopped

Directions:

Rinse the lentils in a colander and set aside to drain. Heat the olice oil in a large pot, add onions and saute until translucent. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano and bay leaves. Stir well and saute until the carrots are tender. Add the stock and the lentils and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the lentils are soft. Remove the bay leaves, you may puree the soup at this point or leave it as is. Add the lemon juice, zest, and more salt and pepper to taste. To serve, ladle the soup into bowls and sprinkle the feta and dill on top.

Source: White Water Cooks cookbook by Shelley Adams