Categories: soup- stew- chili

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 cloves garlic, minced
• 5 1/2 cups water
• 1 1/2 cups lentils, pickled over
• 2 Tbsp. to 1/4 cup chopped fresh dill, divided
• 2 bay leaves
• 1 tsp. crushed red pepper
• 1 (8oz.) can tomato sauce
• 1 Tbsp. balsamic vinegar
• 3/4 tsp. coarse salt
• 1/4 tsp. ground black pepper
• 3/4 cup crumbled feta cheese

Directions

1. In a Dutch oven, heat oil on medium until hot. Add onion, carrot, celery and garlic; cook 10 minutes or until vegetables are tender, stirring frequently. Add water, lentils, 1 Tbsp. dill, bay leaves, red pepper and tomato sauce. Bring to boil; reduce heat and simmer 30 minutes or until lentils are tender. Stir in remaining dill, vinegar, salt and black pepper; discard bay leaves. Sprinkle with cheese and serve

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