# Greek Lentil Soup

## Ingredients

- `1` TBSP extra virgin olive oil
- `1` large onion, chopped
- `1/2` tsp garlic powder
- `2` carrots, chopped
- `3` tsp dry oregano
- `1/2` tsp cumin
- `1/2` tsp ground rosemary
- `1/8` tsp red pepper flakes
- `1/4` tsp salt
- `2` bay leaves
- `14` oz can diced fire-roasted tomatoes
- `7` cups vegetable stock
- `400` g red lentils
- Zest of `1` lemon
- Juice of `1` lemon

## Directions

- heat olive oil over medium heat in large pot
- saute onion and carrot for 5 minutes
- thorougly rinse the lentils in a strainer, until the water runs clear, this step is to avoid foam at the top of the soup
- add the rest of the ingredients except the lemon and lemon zest to the pot and bring to a boil
- simmer for 20 minutes
- remove from heat and let cool for 10 minutes
- remove bay leaves and immersion blend until smooth
- skim off any foam that occurs due to blending
- add lemon juice and zest and stir

Servings: 4

Category: Soups

Link: https://www.themediterraneandish.com/red-lentil-soup-recipe/

Tags: Vegan, Greek