I’m going to tell you a little story about my mom. I’m sure she will be beyond thrilled to read this. Over the moon, I say. Not. She is, and has been for decades, a follower of her sacred saint of health, Dr. Weil. Dr. Weil is an expert on holistic health. I cannot tell you how many times I have heard my mom’s nonstop stories about how Dr. Weil was the first to warn us about trans-fats, or how his anti-inflammatory diet has changed her life. He’s a smart dude, but I kind of like to push my mom’s buttons about the subject and occasionally use it to my own personal advantage. For instance… “Mom, I need a new laptop.” “Why?” “Because Dr. Weil said it would be good for my health.”
I swear, the woman would run across a highway during rush hour butt-naked if Dr. Weil told her to. Now don’t get me wrong. Dr. Weil is a genius in the health department, which is why I’m sharing this Lentil Vegetable Soup with Whipped Feta with you today. I think he would completely approve of this absolutely delicious, yet unbelievably healthy soup. It is chalk full of just about everything that is good for you – hearty lentils, lots of fresh vegetables and herbs, and a little bit of protein-packed cheese for good measure. I start this soup off just like any other, with some onions, carrots, celery, and garlic. Tomato paste adds some rich flavor to the soup and warm lentils give it some extra body. A dollop of whipped feta cheese on top adds a creamy, fresh finish, since the soup itself is pretty heavy and filling.
Lentil Vegetable Soup with Whipped Feta
| Yield | Serves 6 to 8 |
| Prep time | 20 minutes |
| Cook time | 1 hour, 10 minutes |
| Total time | 1 hour, 30 minutes |
| Meal type | Soups & Chili |
Ingredients
- 12 oz green lentils
- 4 tablespoons olive oil
- 2 yellow onions, chopped
- 4 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 cups low-sodium chicken broth
- 6 cups water
- 3 tablespoons tomato paste
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped oregano leaves
- 1 teaspoon ground cumin
- 1 tablespoon red wine vinegar
- 6 oz feta cheese
- 3 tablespoons cream cheese, softened
Directions
| 1. | Bring 2 cups of water to a boil in a small saucepan. Place the lentils in a medium heatproof bowl. Pour the boiling water over the lentils and let sit for 15 minutes. Drain the lentils and rinse with cold water. |
| 2. | Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic, season with salt and pepper, and cook for 8 to 10 minutes, until the vegetables are softened. Add the chicken broth, remaining 4 cups of water, the tomato paste, thyme, oregano, cumin, and lentils and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, until the lentils are cooked through. Stir in the vinegar. |
| 3. | Beat the feta, cream cheese, and remaining 2 tablespoons of olive oil in a medium bowl until smooth and creamy. Ladle the soup into bowls and garnish each with a dollop of whipped feta. |
{ 1 comment… read it below or add one }
I would NOT run out in the street naked. Unbelievably tasty soup though!