Greek Red Lentil

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I was first introduced to this soup 4 years ago. I was 6 months pregnant with 2 when I traveled to Calgary in early December of 2008 to visit with my good friends Sarah and Brian. It is hard to believe that we have been friends since TWU days, which seem like just a couple of years ago. Truthfully it does not at all feel like 12 years have gone by that fast. We used to laugh when I would pick her up in my dad’s massive Ford truck with my hair out of control and No Doubt’s ‘Hella Good’ blaring as we would enter the school grounds, slowly going over the zillion speed bumps. We reminded ourselves of Janey and Lynne from the 1985 most awesomeness movie ever, “Girls Just Wanna Have Fun.” Anyways, back to the soup. On a beautiful crisp winter day, Sarah made this soup for dinner and it was just so yum. I love to serve it with really fancy loaf. I had good intentions of picking one up this evening, but decided the sourdough bread in the freezer would be just fine, and it was.

Greek Red Lentil with Lemon, Rosemary, and Feta Cheese

Inspired by Rebar

Ingredients:
2 cups red lentils
2 tbsp olive oil
1 large yellow onion diced
2 tsp salt
8 garlic cloves, minced
2 carrots, diced
1 tsp cracked pepper
1/4 tsp red chile flakes
1 tbsp minced rosemary
2 tbsp minced oregano
2 bay leaves
8 cups (2 litres) vegetable stock (I used organic chicken stock)
zest 1/2 lemon
juice of 2 lemons
1 cup crumbled feta cheese
2 tsp minced rosemary
cracked pepper to taste

How To Play:
Rinse lentils thorough in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first.
Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and pepper. Sprinkle over hot bowls of soup and enjoy.

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3 thoughts on “Greek Red Lentil

  1. Oh good…I’ve been wanting to make this soup..it’s so yummy.
    What is that table with a grey streak on it?
    The term “fancy loaf” is funny to me.
    I can picture your “out of control” hair. And I picture Sarah to have straight long hair with bellbottoms on?
    Now…what are you writing about tomorrow?

    • It’s a table that we have had forever, it kind of looks like your mom’s end table, but it’s in the basement (my studio)…My hair was out of control and yes, Sarah did indeed have straight hair, bell bottoms and a super cool jean jacket with a bandanna sewn on the back of it.

      • Haha!! I totally haven’t seen this yet! Ya, Brian totally makes fun of that jean jacket. We were way too cool for school. I miss you!! And I love your blog 🙂

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