Feta and Beetroot Salad Wrap with Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 pcs onion (medium, finely chopped)
• 1 pcs carrot (medium, diced)
• 1 pcs celery (stalk, diced)
• 3 pcs garlic (cloves, minced)
• 1 cup brown lentils (rinsed and picked over)
• 4 cup water
• 2 pcs tomato (medium, chopped)
• 1 tsp dried thyme
• 1 pcs bay leaf
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 cup spinach (fresh, lightly packed)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. 1

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
   • Add the minced garlic and cook for another minute until fragrant.
2. 2

   Combine ingredients and boil

   • Stir in the rinsed brown lentils, water, chopped tomatoes, dried thyme, bay leaf, salt, and black pepper.
   • Increase the heat to high and bring the mixture to a boil.
3. 3

   Simmer the soup

   • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently.
   • Cook for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
4. 4

   Finish and serve

   • Remove the pot from the heat and take out the bay leaf.