Red Lentil Soup With Rosemary And Feta

• 1 1/4 cups Red Lentil
• 1 tablespoon olive oil
• 1 yellow onion
• 1 teaspoon himalayan sea salt
• 4 clove minced garlic
• 1 cup diced celery
• 1 chopped carrot
• 1 chopped parsnip
• 1 cup diced sweet potato
• 1/2 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 teaspoon rosemary
• 1 tablespoon minced oregano
• 1 bay leaf
• 4 cups chicken broth
• 1 teaspoon lemon zest
• 2 tablespoon lemon juice
• 1/2 cup feta cheese

1. Rinse lentils and set aside to drain.
2. Heat oil and saute onion until translucent.
3. Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
4. Saute until starting to soften.
5. Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
6. Remove bay leaf and puree soup.
7. Add lemon zest and juice and salt and pepper to taste.
8. Serve with feta cheese sprinkled on top.

red lentil, olive oil, yellow onion, salt, garlic, celery, carrot, parsnip, sweet potato, black pepper, red pepper, rosemary, oregano, bay leaf, chicken broth, lemon zest, lemon juice, feta cheese

Taken from www.epicurious.com/recipes/member/views/red-lentil-soup-with-rosemary-and-feta-59fdec428d4fcf21753e39c2 (may not work)