Greek Lentil Soup and Salad with Peppers and Feta
This is my version of Fakes, a classic Greek soup that is warm, hearty and perfect for a cool Fall day. A side salad with peppers and feta provides a sharp yet creamy complement to the soup.
Makes 4 servings
8 oz brown lentils
1/2 yellow onion, diced
2 cloves garlic, crushed
2 carrots, peeled and cut into half circles
2 bay leaves
1 tsp red chili flakes
2 tbsp tomato paste
5 oz spring mix
1/2 red pepper, diced
4 oz crumbled feta cheese
2 tsp red wine vinegar
2 tsp chopped fresh oregano
1 small clove garlic, crushed
Olive oil, salt and pepper
- Heat a drizzle of olive oil over medium high heat. Add onion and sautee a few minutes until softened.
- Add garlic and stir briefly until garlic releases its aroma. Add bay leaves and chili flakes, stirring briefly again to roast the spices, then add tomato paste and stir for a moment longer.
- Add 5 cups of water, the lentils and the carrot slices. Once soup comes to a boil, reduce heat, cover and simmer for 20 minutes or until lentils are softened.
- While soup cooks, prepare salad. In a small jar, combine 2 tbsp olive oil, red wine vinegar, chopped oregano and crushed garlic clove along with salt and pepper to taste. Shake until well blended. Just before ready to serve soup, toss spring mix, feta and red pepper with dressing.