Bulgarian Lentil Soup

Yield: 6 servings
Prep Time: 20 minutes
Level: Easy

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 4 garlic cloves, chopped
• 1 teaspoon fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon red wine vinegar
• 3 tablespoons tomato paste
• 1 cup green lentils, rinsed
• 1 container Tnuva Quark Creamy Soft Cheese, 5% or 9%
• Olive oil for garnish

Instructions

1. In a medium pot, sautee the onion in the olive oil for a few minutes until transparent. Add the celery and the carrot and cook for another 5 minutes. Add the garlic and the rosemary and cook for another minute. Add the wine vinegar and stir until evaporated. Add the tomato paste and cook for about a minute. Add the lentils and stir for a minute.
2. Add enough water to cover the contents of the pot, plus another inch. Bring to a boil, cover and cook for 30 minutes, or until the lentils are soft.
3. Serve with a dollop of Tnuva cheese sprinkled with olive oil.