Ingredients

  • 250g dried red lentils
  • 1.5L vegetable stock
  • 2 yellow onions
  • 100g carrots
  • 1 lemon
  • 200g feta
  • 5 cloves garlic
  • a few branches or 2tbsp dried rosemary
  • a few branches or 2tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp black pepper
  • 1 tbsp chili flakes
  • 1 large loaf or several smaller turkish bread (optional)

Instructions

  1. Dice the onions and the carrots.
  2. Fry on low heat with the garlic cloves (not pressed), half of the rosemary, all of the oregano, bay leaves, chili flakes and black pepper.
  3. Add the lentils when the onions get slightly translucent. Then add the vegetable stock.
  4. Let it simmer for 60-90 minutes.
  5. Remove the bay leaves and blend with an immersion blender.
  6. (Optionally) if the Turkish bread needs oven time, do that now.
  7. Add lemon juice, pepper, chili flakes or salt to flavor.
  8. Let it simmer for 10 more minutes.
  9. Meanwhile, zest the lemon and cut the remaining rosemary into small pieces.
  10. Crumble the feta into a bowl and add the lemon zest and rosemary.
  11. Serve soup in a bowl and top with a spoonful of feta mixture.
  12. (Optionally) serve with the bread.