I love cooking with red lentils. Red lentils are sweet and nutty in flavour, and only take about 20-30 minutes to fully cook. Once cooked, red lentils tend to become mushy and break apart which makes them perfect for Indian curries and dahls as well as for thickening soups and stews.
This red lentil soup is a light recipe that is packed with flavour. The use of lemon juice and zest adds a brightness to the dish, while the feta cheese topping adds great texture. For a light lunch, serve this soup with fresh whole grain bread or pita.
This recipe is adapted from Rebar Modern Food cookbook. Rebar is a delicious restaurant in Victoria, BC. _______________________________________________________________________________________
Red Lentil Soup with Lemon, Rosemary, and Feta Cheese
Makes ~ 10 cups
2 cups of red lentils
2 tbsp canola oil
1 large cooking onion, chopped
8 garlic cloves, minced
2 carrots, chopped
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 1/2 tsp dried rosemary
1 tbsp dried oregano
2 bay leaves
8 cups low sodium vegetable broth
Zest of 1 lemon (organic if possible)
Juice of 1 1/2 lemons
Feta cheese (as per preference)
- Heat oil in a large pot over medium heat. Add onion and saute until softened.
- Add carrot, garlic, black pepper, red pepper flakes, oregano, rosemary, and bay leaves. Stir well and cook until carrots are fork tender.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer, partially covered for 15-20 minutes.
- Remove bay leave, and then using an immersion blender or food processor, puree soup.
- Mix in lemon juice and zest
- Top soup with feta cheese and any other additional seasonings as per preference.
** My favourite brand of feta cheese is Arvand – Danish style feta. It is delicious and comes in reduced fat and reduced salt varieties.
Recipe adapted from Rebar Modern Food cookbook