Soup Swap

I am contributing to a soup swap hosted by Jessica at Turkeycookies. I love soup. I could eat it every day. I love to have leftover soup sitting in my fridge, just waiting for me to eat it. The funny thing about soup is that it gets better and better the more times you reheat it.

This soup is something I found one day while looking for a low-budget, end-of-pay-period meal. It has turned out to be a huge hit with my family. I make it almost weekly, we love it so much!

Greek Red Lentil Soup Recipe

2 tbsp olive oil
1 medium onion, peeled, chopped
8 garlic cloves, chopped
2 carrots, peeled, coarsely chopped
1 tsp coarsely ground black pepper
¼ tsp hot red pepper flakes
2 tbsp chopped fresh or 1 tbsp dried oregano
1 tbsp chopped fresh rosemary or thyme leaves, optional
2 cups red lentils, rinsed, drained
8 cups vegetable stock
3 to 4 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
1 cup crumbled feta cheese
Chopped fresh parsley

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, hot red pepper flakes, oregano and rosemary; 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 soup in shallow bowls sprinkled with feta and chopped parsley.

Makes about 6 (generous) servings.