Tomato and Lentil Soup Recipe - Food.com
"Cooking Light. March 2004..."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 1/2 cups finely chopped onions
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1/2 cup finely chopped carrot
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1/2 cup finely chopped celery
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2 garlic cloves, minced
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5 1/2 cups water
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1 1/2 cups dried lentils
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2 tablespoons chopped fresh dill, divided
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2 bay leaves
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1 dried red chili pepper
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1 (8 ounce) can tomato sauce
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1 tablespoon balsamic vinegar
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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3/4 cup crumbled feta cheese
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