Tomato And Lentil Soup

• 2 tablespoons extravirgin olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 5 1/2 cups water
• 1 1/2 cups dried lentils
• 2 tablespoons chopped fresh dill, divided
• 2 bay leaves
• 1 dried red chile pepper
• 1 (8-ounce) can tomato sauce
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled feta cheese

1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

extravirgin olive oil, onion, carrot, celery, garlic, water, dried lentils, fresh dill, bay leaves, red chile pepper, tomato sauce, balsamic vinegar, salt, freshly ground black pepper, feta cheese

Taken from www.myrecipes.com/recipe/tomato-lentil-soup (may not work)