2 cups dry organic red lentils (they are actually orange)
2 tbsp organic extra virgin olive oil
1 large organic yellow onion, diced
2 tsp unrefined sea salt
4 organic garlic cloves, minced
3 organic carrots, diced
1 tsp fresh ground pepper
1/4 tsp red chili flakes
1 tbsp minced rosemary
2 tbsp fresh organic minced oregano, or 2 tsp organic dried oregano
8 cups organic vegetable stock
zest of 1/2 organic lemon
juice of 2 organic lemons
crumbled feta cheese
fresh cracked pepper to taste
Rinse lentils thoroughly, in a colander, under cold water. Set aside to drain. Heat olive oil in a soup pot over medium heat, and saute onion with 1 tsp sea salt until translucent. Add garlic, carrot, pepper, chills, herbs and remaining salt. Stir well and saute until the carrots are tender. Add rinsed lentils & veggie stock, and bring to a boil. Reduce heat to a simmer and cook, partially covered, until lentils are soft and falling apart. Puree half the pot of soup in a blender.
Season the soup with lemon zest, lemon juice and more salt and pepper to taste.
Before serving, garnish individual bowl as desired.