Recently I visited my friend Victoria and in between all our wonderful conversations she cooked some of the most amazing food. For lunch when I got there we had this lemony lentil soup – the recipe for which comes from the Whitewater Cooks cookbook written by Shelley Adams. (I recommend this book as it was chock a block full of great recipes and beautiful imagery.)
Here is the recipe – I made it as soon as I got home and froze half for later.
2 cups red lentils
2 tbsp olive oil
1 large onion
2 tsp salt (I didn’t add salt as the feta cheese is salty)
6 cloves minced garlic
3 carrots diced
1 tsp pepper
.25 tsp red chilli flakes
1 tbsp oregano
1 tbsp chopped fresh rosemary (I used half this as dried rosemary – didn’t have fresh on hand)
2 bay leaves
8 cups vegetable or chicken stock
Juice of 2 lemons
2 tsp lemon zest
1 cup feta cheese (or enough to put on top of soup to your liking when served)
2 tbsp fresh dill chopped
Rinse lentils and drain. Heat olive oil in large pot and add onion to sauté. Add carrots, garlic, salt, pepper, chilli, rosemary, oregano and bay leaves.
Stir well and sauté till carrots are tender. Add stock and lentils and bring to a boil.
Reduce heat and simmer 25 minutes till lentils are soft.
Remove bay leaves and add lemon juice and zest.
Serve with feta and dill.