Measurements

• 1 cup lentils
• 1 onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 can
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 head lettuce
• 1 cucumber
• 1 bell pepper
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives, sliced
• 2 tbsp vinegar

Preparation Method

• Rinse lentils under cold water.
• In a large pot, heat olive oil over medium heat.
• Add onions, carrots, and celery; sauté until soft.
• Stir in garlic and cook for 1 minute.
• Add tomatoes, bay leaves, thyme, salt, and pepper.
• Pour in 4 cups of water and bring to a boil.
• Add lentils, reduce heat, and simmer for 30 minutes.
• Remove bay leaves and stir in lemon juice.
• For the salad, combine lettuce, cucumber, bell pepper, and red onion in a bowl.
• Top with feta cheese and olives.
• Drizzle with olive oil and vinegar, toss to combine.
• Serve soup hot with salad on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.