Tomato and Lentil Soup

2 tablespoons 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 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese


Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile.
Sprinkle with cheese.
from Cooking Light.