Tomato and Lentil Soup

Ingredients

• 2 tablespoons extravirgin olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 5 1/2 cups water
• 1 1/2 cups dried lentils
• 2 tablespoons chopped fresh dill, divided
• 2 bay leaves
• 1 dried red chile pepper
• 1 (8-ounce) can tomato sauce
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.