3 dl red lentils
2 (yellow) onions
2 cloves of garlic
2 carrots
2 tbsp olive oil
1.2 litre of broth
approx. 400 g chopped fresh tomatoes, or 1 tin of chopped
1 bay leaf
salt and pepper
1/2 dl fresh chopped thyme
100 g feta cheese (made of sheep and/or goats milk) or blue cheese

Rinse the lentils. Peel and chop the onions an garlic. Peel the carrots and slice them. Sauté onions and carrots in oil. Add the broth, lentils, chopped tomatoes and bay leaf. Simmer under a lid at low heat approx. 10-15 minutes. Flavour the soup with salt, pepper and thyme. Before serving, or in every plate of soup, add crumbled feta cheese.