Lemon Lentil Soup

Olive oil
1.5 c. onion, diced

1 c. carrot, diced
1.25 t. fresh oregano, chopped
3 garlic cloves, minced
.25 t. fresh rosemary, chopped
.25 t. chile flakes
1 bay leaf
Salt to taste
White pepper to taste

6 c. vegetable stock
1.5 c. red lentils

.5 c. lemon juice
1 t. lemon zest

Heat olive oil in large saucepan on medium-high. Add onion and cook until soft.
Add next 8 ingredients. Cook for a few minutes, stirring, until carrot
is slightly tender.
Add stock and lentils. Bring to a boil, lower heat and simmer, partially covered for about 20 minutes.
Remove from heat discard bay leaf and stir in lemon juice and zest.
We usually top with lots of fresh parsley, yogurt and feta.