A creamy and delightfully zesty soup that will make your taste buds dance. The flavors of this soup are perfect for a cold snowy night or a beachside dinner with the sun setting in the distance. Can be a one-pot dish if you have an immersion blender. 

Vegan: no cheese 

Non-vegan: cheese



  1. Heat about ~ 3 tbsps of olive oil in a large pot over medium heat. Add onions, carrots, and garlic and cook for about 4 mins.

  2. Add spices and bay leaves and cook for a few seconds to release some fragrance, continuously stirring.

  3. Add crushed tomatoes, broth, and lentils. Season with salt. Bring to a boil, then simmer for about 15-20 mins, until the lentils are fully cooked. If the lentils aren't fully cooked then the soup might not be as creamy as you would like it to be.

  4. Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consistency you are looking for. If you do not have an immersion blender, a regular blender works as well. You will just have to do batches of the soup and transfer it over to another pot.

  5. Return the soup to heat. Add lemon zest, juice and fresh parsley and stir until warm throughout.

  6. Transfer the soup to bowls. Garnish with some olive oil, parsley and a good pinch of feta cheese. 

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