It’s fall so it’s SOUP SEASON!! One of my favourites is a Greek lentil soup adapted from the Rebar cookbook. Rebar is a great mainly vegetarian restaurant in Victoria, BC – absolutely amazing brunch. And soup, of course. I made this the other night for dinner and had it again last night - it is actually better on the second day.
RECIPE:
2 cups red lentils
8 cups broth – I use chicken stock for more flavour, you can use veggie
4 carrots
1 yellow onion
4 cloves garlic
2 tbsp. each fresh rosemary & oregano (plus more rosemary for garnish)
1/4 tsp. red pepper flakes
2 lemons – for zest & juice
feta cheese, crumbled
olive oil
STEPS:
1. finely chop onion and sautee in olive oil on medium heat in large soup pot until soft and translucent
2. add diced carrots, garlic, rosemary, oregano, lemon zest and red pepper flakes to onions – cook until the carrots begin to soften
3. stir in lentils, coating with oil and veggies
4. pour in stock, stir and bring to a gentle simmer
5. simmer until lentils are soft and falling apart – about 25 to 30 minutes
6. before serving stir in the juice from 2 lemons
7. top with crumbled feta cheese and chopped rosemary
8. enjoy!
I really do do this when I cook - it's not just for pictures!
finely chop your onions - I am basically lazy to use the Cusinart to do it - I highly recommend it
see? super fine, perfect!
sautee onions until soft and transluscent
add carrots, garlic and spices
stir in lentils
pour in stock and bring to a simmer
add lemon juice
and zest
crumbled feta & rosemary
enjoy!
Tags: Comfort Food, crowd pleasers, Greek lentil soup, on a cold fall day, Rebbar, red lentils, soup
