Here’s a recipe courtesy of Aleks. She describes it as “the most delicious lentil soup ever”. Aleks presumably has excellent taste in lentil soup, so I present to you
2 cups organic red lentils
1 heaping tsp each Coriander and Cumin
1/2 tsp ground black pepper
1 tsp each dried mint and salt
1 onion, chopped
1 tbsp butter
2 tbsp olive oil
1 tbsp minced garlic
4 oz feta cheese
Soak lentils in cold water. Stir. Remove anything that floats up, drain, and repeat. Discard water. Put lentils into a large, heavy pot. Add spices, 3 1/2 cups water, onion, and 1 tbsp each of butter and olive oil.
Be sure the mixture is well covered with water. Bring to a gentle boil and stir often so bottom won’t burn. After ten minutes, add one more cup of water. Boil gently, stirring often for 30 minutes. Soup will turn yellow, creamy, and thick.
Sauté 1 tbsp garlic in 1 tbsp olive oil and add to soup. Cut up and add 4 oz feta cheese. Gently boil for 5-8 minutes, stirring to break up the feta. Puree the soup if you wish. Squeeze the lime and stir its juice into thesoup. Serve.