Description
A hearty and comforting vegetarian soup featuring earthy brown lentils, creamy potatoes, and tangy crumbled feta cheese.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 medium Yukon Gold potatoes, peeled and cubed
- 1 large onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and carrots; sauté for 5-7 minutes until translucent.
- Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.
- Add cubed potatoes and rinsed lentils to the pot and stir for 2-3 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes or until lentils and potatoes are tender.
- Remove from heat and stir in half of the crumbled feta cheese.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with remaining feta and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired