Lentil Vegetable Soup With Whipped Feta

• 6 cups Water, Divided Use
• 12 ounces, weight Dry Green Lentils
• 4 Tablespoons Olive Oil
• 2 whole Yellow Onions, Chopped
• 4 whole Carrots, Peeled And Chopped
• 3 whole Celery Stalks, Chopped
• 4 cloves Garlic, Minced
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 4 cups Low Sodium Chicken Broth
• 3 Tablespoons Tomato Paste
• 1 Tablespoon Chopped Thyme Leaves
• 1 Tablespoon Chopped Oregano Leaves
• 1 teaspoon Ground Cumin
• 1 Tablespoon Red Wine Vinegar
• 6 ounces, weight Feta Cheese
• 3 Tablespoons Cream Cheese, Softened

1. 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 them sit for 15 minutes. Drain the lentils and rinse with cold water.
2. 2. Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and season with salt and pepper. 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. Then stir in the vinegar.
3. 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.

water, green lentils, olive oil, yellow onions, carrots, celery, garlic, kosher salt, freshly ground black pepper, chicken broth, tomato paste, thyme, oregano, ground cumin, red wine vinegar, cheese, cream cheese

Taken from tastykitchen.com/recipes/soups/lentil-vegetable-soup-with-whipped-feta/ (may not work)