This delicious Greek-style creamy red lentil soup is surely a taste to please your palette. Mediterranean red lentils, combined with pancetta, tomato paste, onions, garlic, and sweet carrots in a bright tomato based broth. Wonderful spices such as cumin, oregano (fresh and dried), red pepper and rosemary. Finished with a squeeze of lemon juice and sprinkled with fresh parsley and salty feta, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!
INGREDIENTS
3 Tbs. extra virgin olive oil
¼ cup minced pancetta
2 Tbs. tomato paste
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
1 Tbs. fresh oregano
2 tsp dry oregano
1 tsp cumin
1 tsp fresh rosemary
Pinch red pepper flakes
4 dry bay leaves
1 can San Marzano peeled tomatoes
8 cups beef broth
2 ½ cups red lentils, rinsed and drained
Salt
Pepper
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve
INSTRUCTIONS
Heat 3 tablespoon olive oil until shimmering but not smoking. Add pancetta and tomato paste, sauté for two minutes. Add onions, carrots and garlic. Sauté for 4 to 5 minutes, stirring regularly. Add spices and bay leaves. Cook until fragrant, keep stirring so spices don't burn.
Add canned tomatoes (break up whole tomatoes by squeezing with your hands), broth and lentils. Season with salt and pepper. Bring to a boil, then lower heat to simmer for one hour, until lentils are fully cooked.
Turn off the heat and remove bay leaves. Using an immersion blender puree the soup until you reach a creamy consistency. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
Transfer soup to warm serving bowls and top with more parsley, extra virgin olive oil and feta cheese. Serve with your favorite crusty bread! Express Your Love Through Food!!! ENJOY!
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