Prep 10 mins
Cook 1 hr 15 mins
Adapted from a Perfect Pantry recipe. We were skeptical about the feta, but it's great! I use Bulgarian feta if I have a choice, as it's much creamier than other types, but any feta you can get will work just fine. Instead of Greek seasoning, I use a combination of oregano, basil, fennel seed, Aleppo pepper,and minced garlic. If you're short on the chicken stock, use a cup or two of plain water as needed. This soup freezes well.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large red bell peppers, diced
- 1 1⁄2 cups brown lentils
- 1 tablespoon all purpose Greek seasoning
- 1 teaspoon dried thyme leaves
- 2 tablespoons tomato paste
- 8 -9 cups low sodium chicken broth or 8 -9 cups a mix of stock and water
- 1 lemon, juice and zest of, preferably a Meyer lemon
- 1 small bunch swiss chard, ribs removed and leaves sliced thinly crosswise
- 6 ounces crumbled feta cheese, to taste
- kosher salt and fresh black pepper, to taste
- Heat the oil over low heat In a Dutch oven or heavy stock pot. Add the onions and red pepper, and cook until the onions are translucent and just beginning to brown on the edges. Add the lentils, Greek seasoning, thyme and tomato paste. Then, add 8 cups of the stock, reserving one cup.
- Increase the heat to high, and bring the soup to a boil. Reduce the heat, cover the pot, and simmer, stirring every 15 minutes, for 1 hour.
- If the lentils are not quite soft and too much liquid has been absorbed to allow them to finish cooking, add the remaining 1 cup of chicken stock (or water). Also, at this time stir in the lemon zest, lemon juice, chard, and feta. Taste, and season with kosher salt and fresh black pepper.
- Cover the pot and simmer for another 15 minutes, or until the lentils are soft but not completely mushy and the chard is tender.
- Serve hot, with additional crumbled feta on the side.