Greek Red Lentil Soup with Lemon

Bright, Herbed Lentil Soup

A vibrant, protein-rich soup with fresh herbs and citrus.

Servings: 5
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 2 cups red lentils
• 2 tbsp olive oil
• 1 large onion, diced
• 8 cloves garlic, diced
• 2 carrots, diced
• 1/4 tsp chili flakes
• 3 tbsp fresh rosemary
• 2 tbsp fresh oregano
• 2 bay leaves
• 8 cups vegetable stock
• Juice of 2 lemons
• 2 tsp fresh rosemary
• Salt and pepper to taste

Instructions

1. Rinse lentils and set aside.
2. In a large pot, sauté onion with a pinch of salt until translucent.
3. Add garlic, carrots, chili flakes, rosemary, oregano, and bay leaves. Cook until tender.
4. Add lentils and stock. Bring to a boil.
5. Reduce heat and simmer about 30 minutes until lentils soften.
6. Remove bay leaves. Blend if desired.
7. Stir in lemon juice and season to taste.