In case you don’t follow me on Instagram, then you may not be aware… but, I’m completely obsessed with making soups, so here I am again updating the blog with this red lentil and feta soup. 

As soon as the Autumnal weather starts here in Galicia (Spain), I stock up my kitchen with an abundance of ingredients all ready and waiting to be used for scrumptious soups. Sometimes there’s nothing better than coming home on a cold evening and curling up on the sofa with a blanket and a hot bowl of soup. It’s so comforting! 

So, I recently shared one of my favourite versions of squash soup (prepared with hazelnuts and mushrooms), roasted tomato soup and now the turn is to this red lentil and feta soup! 

A few weeks ago I was watching a Turkish movie and the main character was preparing this delicious idea. Then, took a look on the Internet and after reading about different ways to prepare it, I cooked it at home, decided to add the feta on top and I loved it!

I hope you’re going to cook it too, so please tag me on Instagram so I can see your dish! 

INGREDIENTS

7 cups vegetable stock or water

2 cups red lentils

2 carrots

1 large spring onion

1 cup can tomatoes

1 ½ tsp cumin

1 tsp dry oregano

3 tbsp extra virgin olive oil

Salt and pepper to taste

Crumbled feta cheese to serve

METHOD

In a large pot pour the oil, then the carrots and onion already chopped. Stir for a few minutes and now add the cumin and oregano. Cook for a few seconds so spices won’t burn. Add crushed tomates, stir again, and two minutes later lentils and the broth or water, if you prefer.

Cook at low heat for 20 minutes or until lentils and veggies are done. Remove from heat, allow to cool a bit and then transfer to a blender. Serve in bowls, add feta on top and… buon appetito!