Greek Red Lentil Soup Recipe – Marion Kane

Ingredients

• 2 tbsp olive oil
• 1 medium onion, peeled, chopped
• 8 garlic cloves, chopped
• 2 carrots, peeled, coarsely chopped
• 1 tsp coarsely ground black pepper
• ¼ tsp hot red pepper flakes
• 2 tbsp chopped fresh or 1 tbsp dried oregano
• 1 tbsp chopped fresh rosemary or thyme leaves, optional
• 2 cups red lentils, rinsed, drained
• 8 cups vegetable stock
• 3 to 4 tbsp freshly squeezed lemon juice
• Kosher salt and freshly ground pepper to taste
• 1 cup crumbled feta cheese
• Chopped fresh parsley