Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 2 cups (400g) dried red lentils, rinsed thoroughly
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp red wine vinegar
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta cheese

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and ground cumin, cooking for 60 seconds until fragrant.
  4. Stir in the rinsed red lentils, vegetable broth, salt, and black pepper.
  5. Increase the heat to bring the liquid to a gentle boil, then immediately reduce heat to low.
  6. Cover with a lid and simmer for 15–20 minutes until the lentils have softened and partially dissolved, creating a thick consistency.
  7. Remove from heat and stir in the red wine vinegar and chopped parsley.
  8. Ladle into bowls and top with crumbled feta cheese if desired.