Mediterranean cuisine for every day

Lentil soup with Feta cheese

2 comments Feb 3rd, 2011 | By | Category: Recipes, Soups

In Greece you would rarely get lentils or lentil soup served with out Feta cheese. It is too good of a match. Still I am posting one of my favorite versions of lentil soup. The lightly sour taste of the Feta cheese goes very well with the soup, it adds a fresh touch to it.

Preparation time: 5 minutes

Cooking time: 25 minutes

difficulty: easy


  • 14 oz boiled lentils
  • 34 fl oz vegetable stock
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • hand full of cherry tomatoes
  • zest and juice of half a lemon
  • 1/2 red pepper
  • 1 ts cumin
  • some Oregano
  • 1 bay leaf
  • 1 slice of feta cheese
  • some salt and pepper
  • some olive oil


Dice the onions. Peel the parrots and cut them into slices. Add both to a pot and fry with some oil for about 5 minutes. Then add the chopped garlic and the diced red pepper.

Add the stock, the bay leaf, the oregano, the cumin and the lentils.
Let it boil for 15 minutes. This time I used canned lentils. They also did the job.

In the end add the zest and lemon juice, season with salt and pepper to taste. Crumble some Feta cheese over the soup to serve.


Leave a comment »

  1. lentils and feta are the best!

  2. I am going to bookmark it. This looks so good, I never added cheese with lentil, so a must try. Thanks for the recipe.

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