red lentil soup with roasted red pepper

red lentil soup has become a staple at our house. ever since our turkish friend ali made it for us while we were living in germany, we've been in love with it.  red lentils are incredibly good for you - they are full of fiber, folate, magnesium and iron.  since our first introduction to this delicious and healthy soup 4 years ago,  we've come up with our own version of it and have it almost every week. here's what we put in it and how we like to make it:

1 cup of red lentils, sorted and rinsed
1/2 C onion, chopped
1 T olive oil
1/2 C of roasted red peppers, chopped
1 T garlic, minced
herbs de provence
sea salt
feta cheese

sauté the onions in olive oil in a large pot on med-high heat until they are tender. add the chopped roasted red pepper, a dash of salt and pepper and a few shakes of the herbs de provence. sauté for a few min. add the sorted and rinsed red lentils and 6 cups of water. bring to a boil and then reduce heat and simmer (mostly covered so that the lid allows a small crack for the steam to escape) until the lentils break apart and become soft (about 35-40 min). depending on your preference, the soup can be served as is for a more chunky texture, or you can throw it all into a blender and blend until it is smooth. add chunks of feta cheese and enjoy! we usually have this with bread and a simple salad.