INGREDIENTS
2
Bay leaves, small
3
Carrots, large
2
Celery stalks
3 cloves
Garlic
1
Lemon, juice of small
1
Onion
2 cups
Red lentils, dry
1
sprig Rosemary, fresh
3
sprigs Thyme, fresh
5 cups
Stock
1 tsp
Salt
1 tbsp
Olive oil
1
Feta cheese
2 tbsp
Sherry