Red Lentil Soup With Rosemary And Feta Recipes

ROSEMARY LENTIL VEGETABLE SOUP

Rosemary Lentil Vegetable Soup image

A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

Provided by Whats Cooking

Categories Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 medium onions, diced
6 garlic cloves, minced
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, finely minced
2 cups dry green lentils
7 cups water
3 gluten-free vegetable bouillon cubes
4 large carrots, diced
4 stalks celery, diced
1 small parsnip, peeled and diced
4 bay leaves
2 teaspoons ground black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 cups frozen spinach or 3 cups shredded fresh spinach
salt, to taste
1 jalapeno pepper, chopped finely (including seeds) (optional)

Steps:

Heat oil over medium-high flame in large pot.
When the oil is heated, add onions and saute until translucent.
Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
Add remaining ingredients, except for spinach.
Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
Add spinach and cook for 5 more minutes.
Adjust salt to taste.
Allow to sit for 15 minutes before serving.

RED LENTIL SOUP WITH ROSEMARY AND FETA

Red Lentil Soup with Rosemary and Feta image

Number Of Ingredients 18

Ingredients

1 1/4 cups Red Lentil
1 tablespoon olive oil
1 yellow onion
1 teaspoon himalayan sea salt
4 clove minced garlic
1 cup diced celery
1 chopped carrot
1 chopped parsnip
1 cup diced sweet potato
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 teaspoon rosemary
1 tablespoon minced oregano
1 bay leaf
4 cups chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1/2 cup feta cheese

Steps:

Rinse lentils and set aside to drain.
Heat oil and saute onion until translucent.
Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
Saute until starting to soften.
Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
Remove bay leaf and puree soup.
Add lemon zest and juice and salt and pepper to taste.
Serve with feta cheese sprinkled on top.

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