Greek Lentil Soup puts us at the halfway marker.
Tired of soup yet?

I never thought I could have such mixed feelings about a soup. Do you ever eat something, find it unpleasant, and then immediately crave another bite? That’s kind of how I feel about this soup. All of the flavors seem like they’re locked in an intense battle playing out on your tongue. It’s all at odds with itself—but somehow I still like it.

Greek Lentil Soup—adapted from healthygreenkitchen

• Olive oil
• 1 onion
• 1 stalk celery
• 2 carrots
• 2 cloves garlic
• 1-1/2 cups green lentils
• 4 cups homemade stock or water
• 5-6 Roma tomatoes
• 2 tablespoons each olive oil and red wine vinegar, plus more for drizzling on top of the finished soup
• Feta cheese and roasted red peppers* for garnish
• Salt and pepper to taste

1. Cook lentils until tender in a covered pot. (You can use the water leftover from this in place of stock.)
2. Finely chop onion, celery, carrots, tomatoes, and garlic. Saute everything but the garlic for a few minutes in the oil until the carrots have softened a little. Add the garlic at the last minute. Turn off heat.
3. Stir in cooked lentils, stock/lentil water, oil, vinegar, and salt and pepper.
4. Garnish with feta, roasted peppers, and additional oil & vinegar before serving.

*Roasting your own peppers is super easy—don’t buy something canned or jarred that you can make fresh in minutes. Cut bell peppers into 3-4 sections and either broil or char over a gas burning stovetop. Once the skin is blackened, put in a ziploc bag and let it steam itself for a minute or two. The skins should slip off. Voila.

Look out for Soup #7, Roasted tomato basil coming soon