Red lentil soup with tomatoes, feta, and mint

photo credit: themediterraneandish.com

2 tablespoons olive oil

1 large onion, diced, about 2 cups

4 garlic cloves, minced

1 1/2 cups red lentils

8 cups water

1 1/2 pounds chopped fresh tomatoes, a mix of colors is nice

2 large carrots, peeled and diced, about 2 cups

2 large celery stalks, diced, about 2 cups

1 large sweet pepper, yellow, orange or red, diced, about 2 cups

4 oz. feta cheese, crumbled

2 tablespoons each chopped fresh mint and parsley, plus more to garnish

Salt and pepper to taste

Heat the oil in a medium soup pot, and sauté the onions for 2-3 minutes.

Add garlic and sauté 1 minute. Add carrots, celery and sweet pepper, and cook for a few minutes more.

Add the lentils and tomatoes and stir well.

Add water, and bring to a boil. Simmer for about 45 minutes, until lentils are very soft, stirring occasionally.

Let cool for a few minutes, then stir in the crumbled feta and chopped herbs.

Season with salt and pepper to taste and garnish with additional herbs.

Serves 6