Tomato and Lentil Soup Recipe

Add a slice of crusty bread and a few black olives to finish the meal.

Ingredients

  • 2 tablespoons extravirgin olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 3 garlic cloves, minced
  • 5 1/2 cups water
  • 1 1/2 cups dried lentils
  • 3 tablespoons chopped fresh dill, divided
  • 2 bay leaves
  • 1 dried red chile pepper
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces crumbled feta cheese

Directions

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.

Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.