Zesty Greek Lentil Soup (Print Version)

# Ingredients:

01 - Zest from half a lemon.
02 - 3 garlic cloves.
03 - 50 ml lemon juice.
04 - 200 g carrots.
05 - 3 teaspoons dried oregano.
06 - 250 g crushed tomatoes.
07 - 1 bay leaf.
08 - 200 g potatoes.
09 - 20 g olive oil.
10 - 1.5 teaspoons ground cumin.
11 - 1 onion.
12 - 250 g red lentils.
13 - Chili flakes, as much as you like.
14 - 1 liter veggie stock.
15 - 1 teaspoon salt.
16 - 1/2 teaspoon black pepper.
17 - 1 teaspoon dried rosemary.

# Instructions:

01 - Blend the soup until smooth, stir in lemon juice and zest, taste and see if you want more seasoning.
02 - Put a lid on and let it bubble for 20 to 25 minutes until everything’s cooked through.
03 - Add lentils, bay leaf, tomatoes, and the veggie broth. Bring everything up to a boil.
04 - Toss in potatoes, carrots, and the spices, frying it all for a couple of minutes.
05 - Heat up the oil and toss in the onions and garlic, frying until they get translucent.

# Notes:

01 - Fancy it? Sprinkle some feta and parsley on top before serving.
02 - A swirl of olive oil or a few chili flakes really amp up the flavor.

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