Sort ingredients
zincsaucier
QR Code
Listen
Pdf
Heat the olive oil in a large pot over medium heat. Add the diced red onion and carrots, and sauté for 5-6 minutes until softened.
Stir in the garlic and thyme, and cook for another minute until fragrant.
Next, stir in the tomato paste and bay leaves and continue to cook for a further minute.
Add the rinsed green lentils and cubed potatoes to the pot. Pour in the vegetable stock and stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, or until the lentils and potatoes are tender.
Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, top with crumbled feta, and serve warm.