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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Served during Lent and on other fasting days, this hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you're short on time. Ingredients:
2 tablespoons extravirgin olive oil |
1 1/2 cups finely chopped onion |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
2 garlic cloves, minced |
5 1/2 cups water |
1 1/2 cups dried lentils |
2 tablespoons chopped fresh dill, divided |
2 bay leaves |
1 dried red chile pepper |
1 (8-ounce) can tomato sauce |
1 tablespoon balsamic vinegar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.
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