Lentil Soup with Pita & Whipped Feta

Lentil Soup with Pita & Whipped Feta
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 1 1/2 teaspoons ground cumin
  • 8 cups vegetable stock
  • 12 ounces dried brown lentils, rinsed
  • 1 cup crumbled feta
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 pita breads, each cut into 6 wedges, toasted


In a large pot, heat 2 tbsp. oil over medium. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 3 minutes. Add the carrots and cumin and cook, stirring often, until fragrant, about 2 minutes. Add the stock and lentils; season with salt and pepper and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, in a food processor, puree the feta and 1 tbsp. oil until smooth and fluffy, about 2 minutes. Transfer to a small bowl and drizzle with the remaining 1 tbsp. oil. Rinse out the food processor bowl.

In the food processor, puree 2 cups of the soup. Return to the pot and season. Divide the soup among bowls and top with the parsley. Serve with the pita and the whipped feta.