Red Lentil & Lemon Soup

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)     
This soup, I promise, is unlike anything you have ever tasted before.

It is hearty and filling, but stands out and benefits from the addition of lemon which gives it a lovely, zesty intrigue.

It is perfect for the cooler weather, thanks to its immune strengthening properties, but could easily be enjoyed all year round when looking for a holistic meal.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 8 servings

2 cups dried red lentils
2 tbsp olive oil
1 large brown onion, finely sliced
8 cloves garlic, minced
2 carrots, peeled and finely chopped
2 celery sticks and leaves, finely chopped
1/2 tsp chilli flakes
1 tbsp rosemary, minced or very finely chopped
2 tbsp oregano, minced or very finely chopped
3 bay leaves
8 cups vegetable stock
zest of 1/2 lemon
2 lemons, juiced
1 cup crumbled feta cheese (optional)
cracked black pepper, to taste

In a sieve, rinse lentils under cold water. Drain, and set aside.

Heat oil in a pot over a medium heat and saute onion until soft and tender.

Mix through garlic, carrot, celery, chillies, herbs and a dash of cracked pepper. Continue stirring and saute until all vegetables are tender.

Add the stock and lentils to the pot and bring to a boil. Reduce heat immediately to a simmer and leave until the lentils are just falling apart.

Remove from heat and stir through the lemon juice and lemon zest.

To serve, divide between serving bowls and top with crumbled feta (if desired), and more black pepper to taste.

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