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Red lentil soup with feta cheese

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Ingredients for 4 servings:

  • 200 g potatoes
  • 200 g lentils, red
  • 1 ½ liters vegetable broth
  • 40 g almond(s), grated
  • 150 g sheep’s cheese
  • 1 bunch of chives
  • 1 garlic clove(s)
  • ½ tsp turmeric
  • e.g. curry powder
  • 1 tbsp cumin
  • 3 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the peeled potatoes into small pieces, add them to the vegetable broth with the lentils, and cook for 7 minutes. Chop the garlic, chives, and feta cheese and add them to the broth along with the almonds. Season with turmeric, cumin, lemon juice, salt, and pepper. If you like it spicy, you can add hot curry powder. Cook everything a little longer until the potatoes are tender. Serve with flatbread. It’s quick, filling, and incredibly delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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