Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
It’s harvest time, and I just love it! There have been so many phone calls from friends and family wondering if I would like some treasure or another from the garden. Last weekend my good friend, Annabelle offered me fresh herbs from her garden: rosemary, bay leaves, thyme (various kinds), sage, lavender and oregano: what a windfall! I piled my car with arm- loads full of fragrant herbs and the next day found me busily sun drying many of them in the gorgeous late summer sun. However, I reserved bunches of fresh herbs for this very special red lentil soup. Having made it before, I knew that the fresh herbs turn this soup into an intoxicating concoction. Honestly, I always have to go back for seconds! So, if you find yourself with a bounty of herbs in your garden, I suggest that you give this recipe a whirl. I just know you won’t be disappointed. I found it in one of my favourite local Canadian cookbooks, “Rebar Modern Food Cookbook“, by Audrey Alsterberg and Wanda Urbanowicz.
I will be bringing a huge tureen of this delight over to Angie’s Fiesta Friday tonight. I just bet that many of the gang have bunches of herbs waiting for an awesome recipe like this one. If you haven’t checked out Angie’s virtual blog party yet, you don’t know what you are missing! We love new comers, so please come and join us!
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
2 cups red lentils
2 tablespoons olive oil
1 large yellow onion, diced
2 teaspoons salt
8 cloves garlic, minced
2 carrots, diced
1 teaspoon cracked pepper
¼ teaspoon red chile flakes
1 tablespoon minced rosemary
2 tablespoons minced oregano
2 bay leaves
8 cups chicken or vegetable stock
zest of ½ lemon
juice of 2 lemons
1 cup crumbled feta cheese
2 teaspoons minced rosemary
cracked pepper to taste
Rinse lentils thoroughly in a colander under cold running water until the water runs clear. Set aside to drain.
Heat oil in a soup pot over medium heat and sauté onions with 1 teaspoon salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and remaining salt. Stir well and sauté until the carrots are just tender.
Add the lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be puréed or left as it is. If you choose to purée, remove the bay leaves first.
Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and pepper. Sprinkle over the hot bowls of soup and sigh with delight!
68 Responses to “Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese”
This soup looks so amazing, Julianna! You’re so lucky to have a garden full of herbs ready to be harvested! I’ve actually never had lentils before but I’m thinking about trying it now!
Seriously, Andrea? You really have to try lentils! They are so easy to cook; really versatile and incredibly healthy. Really hope you try them soon! 😀
Your soup looks so warm and welcoming, Julianna 🙂
Thanks so much, Linda! It really is one of my very favourite soups!
Oh wow Julianna – I had to come over and see what this was about – it sounds wonderful! Lucky you to have friends giving you their harvests – enjoy!! Happy Fiesta Friday to you!
Hey Selma! Isn’t it wonderful to have friends with amazing gardens? Hopefully I will have one, one day as well! 😀
Oh wow, all that fresh produce, you are so lucky!!! The soup looks amazing, so many wonderful ingredients in one bowl 🙂 thank you for bringing it to this weeks party xxx
Hey Elaine! I am so happy that you like my soup! I bet it is something you can eat too! Thanks so much for being a co-host today! We always appreciate it! 😀
Thank you xx
This is just my kinda bowl there chef! I love my red lentils and add those as base in various soups like zucchini and tomato for added richness. I am so making these. Rosemary is my favorite fall herb along with thyme. Made some pan grilled potatoes with rosemary and garlic yesterday for the kids to snack on. That Herb just bursts with the best :$.
Mmm! I love my rosemary too! I had a bunch drying in the sun the other day and I was sitting beside the pan reading a book! Wow, the fragrance was just incredible. I could have sat there all day!
I agree…the lemony rustic smell of rosemary. My oldest loves thyme rosemary and lemon chicken too.
Lentils are on of our favorites! Love the ingredients in this soup!
Thanks so much, Mimi! Me too: I could live on them! 🙂
Oh, Julianna…this soup would be perfect to cure the September chills. Delicious flavors…love the red lentils!
You bet, Nancy! Hope you give this recipe a try once the cooler weather is upon us! 🙂
I have never make lentil soup, but will definitely thy this!
Oh my goodness! Well, this is a wonderful recipe to start with! Good luck! 😀
I WILL make this Julianna, sounds like my kind of soup (but aren’t they all!!!) 😉 What a big bowl of yummy this is, thanks for sharing.
I KNOW you will love this one Geraldine! Since I know a bit about your taste in soups!! 🙂
I love lentils! This recipe will definitely go onto my to do list 😉
Hope you get a chance to try it! 🙂
I wonder if I could make this in the crockpot?? I’m very lazy and like to use my crockpot where possible haha! It sounds super yummy though, I love lentils and all those fresh herbs with the feta sounds divine. I would have to go out and buy fresh herbs though as I have the opposite of green fingers, can’t even keep basil alive!
Oh wow, Michelle! This would be wonderful in a crockpot! Great idea! 😀
Thanks for the reminder to use all our fresh herbs while we have them and offer such a delicious way to use them. We had our first light frost last night and have already lost our basil (except the pot I have in the greenhouse) but the others are still OK.
OH no, frost already? Quick then, if you have some fresh rosemary, you need to try this, Hilda!
This soup looks so comforting and gorgeous – I’m bookmarking this for sure when the cooler weather gets here. Thanks Chef! 🙂
You’re very welcome, Loretta! Hope you enjoy it when you get to make it!
I have the Rebar cookbook and absolutely love it! Your photos have made this recipe look truly inspiring!
Thanks for sharing 🙂
Hey Caran! So nice to meet someone else who has this cookbook! I absolutely adore this book and cook from it really often! So glad you like the photos! Since there are no photos in the cookbook, I always love to imagine how I would present the food. 🙂
[…] Julianna […]
Slurrrrp……. 😀 Yummmm…..
I make a good lentil soup but yours is very different and just sounds delicious. I am enjoying my herb garden as much as I can – only a month or maybe two for some herbs before a hard frost hits them 🙂
The same holds for our gardens, Judi! Hope you get your herbs in on time! 😀
Yum! That looks delicious and warming!
Delicious, you have turned ordinary lentils into a exciting and delicious meal. YUM!
Hey Suzanne! So glad you think so! It really is yummy!
I love the amount of fresh herbs with the soft lentils and then the feta cheese! It sounds like a wonderful soup. A great way to really appreciate what is in season. It sounds healthy (am a bit of a health kick at the moment) and great to tuck in to! Recipe saved, as always! 🙂
Totally understand, Petra! I’m always on a health kick! I felt no guilt eating this soup at all! Hope you get to make it! 😀
I love red lentils- SO GOOD! This sounds wonderful- I’ll try it for sure – Thanks!! Happy FF!
Aww, thanks! Happy FF to you too!
Well… SEVEN MILLION YEARS later… and after making this delicious soup TWICE, I just posted it with a link to your post. Thanks for the wonderful recipe!!
How awesome!! I’m so glad that you let me know that you made it and most of all that you liked it! This is one of my favourite soups and I will be making it again too! Certainly once my good friend gifts my with some of her fresh rosemary! 😀
It was DELICIOUS!! So flavorful- Thanks again 🙂
That looks incredibly hearty and delicious! I’ll just leave out the Feta cheese for a vegan version.
Perfect! This would make an awesome vegan soup to go with your amazing breads! 😉
This sounds so wonderful! And I love that it is full of fresh ingredients! Definitely saving your recipe Julianna, because I want to try it! 🙂 Happy FF! Appreciate you!
Hey Lor! Thanks so much for the lovely comment! Happy FF to you too! 😀
Lentils are so good in soup! I really like the smooth texture and it makes for such a filling, warming meal. Happy FF.
Oh yes, this one is very filling! Believe me! 😀
Lentils, rosemary in soup wow what a flavoursome and wholesome combo… slurp …
Yup, there was definitely some slurping going on in my house! 😀
Lentils and feta are one my favorite combos! Yum Yum Yum!
Me too, Sarah! 😀
Oh wow, Julianna, a big bowlful of this goodness to warm me up please!! Great that you have access to such wonderful herbs, I should start a herb garden next year, even if it is just to make this awesome soup! Yum!
Oh wow, Naina! You really should start an herb garden! You will blow your family away with all of the flavour coming from it!
Your right, this soup spells summer alright. Haven’t tried it either so will have to fix that up quick smart.
Yup, you really should! 😀
Oh this sounds so wonderful. Perfect fall recipe.
PS – making it for lunch tomorrow… a vegetarian friend is coming. I was just wondering what to serve when I remembered your post. Thank you! 😉
Wow, how cool is that! Sure hope it turned out well! Wonderful with some gorgeous artisan bread!
Healthy and filling soup:-)
It really is! Sure hope you get to try it! 😀
Great flavour combinations Julianna. I love lentil soup, but tend not to venture far from lentil and veg or lentil and tomato. I’ll be giving this a try 🙂
Sounds fantastic. I’ve been looking for a new red lentil soup recipe lately (getting bored with dal) and I’m definitely going to try this one.
[…] bread loaf, green salad, and cake pops for dessert. This recipe was adapted from Chef Juliana of Foodie on Board. I reduced the lemon juice to 1 lemon. […]
[…] Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese […]