INGREDIENTS
2 tbsp
extravirgin olive oil
1 1/2 cups
finely chopped onion
1/2 cup
finely chopped carrot
1/2 cup
finely chopped celery
2
garlic cloves, minced
5 1/2 cups
water
1 1/2 cups
dried lentils
2 tbsp
chopped fresh dill, divided
2
bay leaves
1
dried red chile pepper
1 8 ounce can
tomato sauce
1 tbsp
balsamic vinegar
3/4 tsp
salt
1/4 tsp
freshly ground black pepper
3/4 cup
crumbled feta cheese