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Export 16 ingredients for grocery delivery
Step 1
Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
Step 2
Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
Step 3
Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
Step 4
Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
Step 5
Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
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