Red Lentil Soup with Feta Cheese
A red lentil soup with red peppers and carrots, seasoned with caraway seeds and coriander and finished with feta cheese. Serve with a piece of bread for a warming fulfilling meal.
- 1 tbsp oil coconut, olive or butter will do
- 1 onion chopped
- 1 red pepper deseeded and chopped
- 3 carrots peeled and chopped
- 2 garlic gloves chopped
- 1/2 tsp caraway seeds
- 1/2 coriander seeds
- 140 g / 2/3 cup dry red lentils
- 1 litre vegetable broth
- Salt & pepper to taste
- feta cheese chill flakes, mint, parsley
Fry the onion, red pepper and carrots in oil in a large soup pan on low-medium heat for around 10 min, or until the onions are translucent.
Add the garlic, spices and lentils and fry for a minute or two.
Add the broth and let simmer for 15-20 min (or until the lentils are carrots are cooked). Add more water if needed.
Blend up until smooth. Season with salt and pepper to taste.
Serve with crumbled feta cheese, chill flakes and herbs like mint or parsley if you wish.