Greek Red Lentil Soup.... deliciously tangy, filling and warming.

Serves 5

Ingredients:

380g dried red lentils (2 cups)

2-3 tbsp Extra virgin olive oil

1 white onion, diced

3 garlic cloves, crushed

2 carrots, diced

3 tsp dry oregano

2 bay leaves

1.5 tsp ground cumin

1 tsp dried rosemary

Can chopped tomatoes

1/2 tsp of crushed chilli flakes (or to taste)

2 vegetable stock cubes made up with 1700ml boiling water

2 lemons juices, zest of 1

parsley, fresh or frozen

Method:

1. Fry onion, carrot and garlic until soft and fragrant

2. stir through the spices and bay leaves (careful not to burn)

3. Add tomatoes, lentils and stock. Season to taste.

4. Simmer for 15 mins or until the lentils are cooked (this can be left on a low heat of you are buy doing jobs)

5. Remove bay leaves. Blend soup until you get your desired consistency.

6. Pop back into sauce pan, heat through. Add lemon juice, zest and parsley.

7. Season to taste

8. To add extra tang crumble on some feta or drizzle in some creamy greek yoghurt and sprinkle with more chilli.

9. Καλή όρεξη! (Enjoy!)