This is a repost for you, ‘anonymous reader’.
My sister shared this recipe with me a few years ago
and it has become one of our favourites.
It takes just 30 minutes of cook time so can easily be made onboard,
or made ahead and frozen
and is a very flexible recipe in that it is good
for meat lovers
(François’ preference is with spicy Merguez sausage)
LEMONY LENTIL SOUP
2 tablespoons olive oil
1 large onion diced
3 carrots diced
6 cloves garlic minced
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon red chili flakes (mine are *R.E.D. chilis see note below)
1 tablespoon fresh rosemary
1 tablespoon oregano
2 bay leaves
8 cups chicken or vegetable stock
2 cups red lentils (known on our boat as *R.E.D. lentils)
2 lemons juiced
2 teaspoons lemon zest
1 cup feta cheese crumbled
2 tablespoons fresh dill
Rinse lentils. Heat oil in large pot, add onions. Saute till translucent.
Add garlic and let it do its garlic thing but don’t scorch it as it tends to become bitter.
Add carrots, salt and pepper, chilies, rosemary, oregano & bay leaves.
Sauté till carrots are tender. Add stock and lentils. Simmer 25 minutes.
Add lemon juice & zest. Sprinkle with cheese and dill.
Serve with some good crusty bread and you have a delicious complete meal.
Galley Kat Notes:
* R.E.D. is the name of our boat
(Retired Extremely Dangerous)
or en français
(Retraité Extrêmement Dangereux)