Tomato and Lentil Soup

Tomato and Lentil Soup
Photo by Randy Mayor

Ingredients

  • ¾ cup (3 ounces) crumbled feta cheese
  • 1 ½ cups finely chopped onion
  • 1 ½ cups dried lentils
  • 2 bay leaves
  • ¾ teaspoon salt
  • 1 (8-ounce) can tomato sauce
  • 5 ½ cups water
  • + 8 more ingredients
    • ½ cup finely chopped carrot
    • 2 garlic cloves, minced
    • ½ cup finely chopped celery
    • 1 dried red chile pepper
    • 2 tablespoons extravirgin olive oil
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons chopped fresh dill, divided

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...

View full recipe at My Recipes

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