Tuesday, October 7, 2008

Greek Red Lentil Soup

Greek Red Lentil Soup

2 Tbsp olive oil
1 onion, chopped
8 garlic cloves, chopped
2 carrots, coarsely chopped
1 tsp coarsely ground black pepper
1/4 tsp hot pepper flakes
2 Tbsp chopped fresh or 1 Tbsp dried oregano
1 Tbsp chopped fresh rosemary or thyme leaves (optional, I've never tried it with Rosemary)
2 cups red lentils, rinsed, drained (dry not canned)
8 cups vegetable stock
3-4 Tbsp freshly squeezed lemon juice
lotsa salt and pepper to taste
1-1/2 tsp chili powder

Heat oil in large heavy-bottomed saucepan over medium heat.

Add onion; cook stirring about 5 minutes or until soft. Add garlic, carrots, black pepper, red pepper flakes, chili powder, oregano and rosemary or thyme (if using); cook, stirring, about 2 minutes more.

Add lentils and stock. Bring to boil over high heat; reduce heat to low and simmer, partially covered, until lentils are soft and falling apart, about 15 to 20 minutes.

Add lemon juice, salt and pepper. Serve hot, sprinkled with feta and chopped parsley.

Makes about 6 servings

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