Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.5 cups brown or green lentils, rinsed and sorted
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil, for drizzling
  • 0.25 cup crumbled feta cheese

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften and the onions become translucent.
  3. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the paste turns a deep brick red.
  4. Pour in the rinsed lentils, vegetable broth, dried oregano, and the bay leaf.
  5. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low.
  6. Cover with a lid and simmer for 30–40 minutes until the lentils are tender and the broth has thickened.
  7. Remove the pot from the heat and discard the bay leaf.
  8. Stir in the fresh lemon juice and salt. Taste and adjust seasoning.
  9. Serve hot, drizzled with extra virgin olive oil and topped with crumbled feta cheese if desired.