Lentil soup with Feta cheese

In Greece you would rarely get lentils or lentil soup served with out Feta cheese. It is too good of a match. Still I am posting one of my favorite versions of lentil soup. The lightly sour taste of the Feta cheese goes very well with the soup, it adds a fresh touch to it.

Dice the onions. Peel the parrots and cut them into slices. Add both to a pot and fry with some oil for about 5 minutes. Then add the chopped garlic and the diced red pepper.

Add the stock, the bay leaf, the oregano, the cumin and the lentils.

Let it boil for 15 minutes. This time I used canned lentils. They also did the job.

In the end add the zest and lemon juice, season with salt and pepper to taste. Crumble some Feta cheese over the soup to serve.