I’ve made a lot of different lentil soups in my day. But this new-to-me recipe has something special. The bright flavor of dill is pervasive in every bite. The creamy feta added at the end is sublime and makes me wonder why I don’t add feta to every lentil soup! So many veggies make the soup ridiculously healthy. And even my husband likes it! This one is going in the permanent recipe file immediately.

Tomato and Lentil Soup
Almost identical to a recipe from Cooking Light
Makes 6 servings

2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup diced yellow or orange bell pepper
2 garlic cloves, minced
5 1/2 cups water
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper (I omitted this)
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, bell pepper, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.