Creamy lentils soup with feta cheese

Perhaps I have mentioned it before but it doesn't matter:-) I was never a big fan of dried (or fresh) pulses but lentils are probably my favourite! Especially (and probably only) when cooked in the classic Greek lentils soup recipe. And this is strange because I was never a big fan of soups either!... What a contrast eh?? But when it comes to creamy, velvety soups, then things change... And that's why today's recipe is so special to me and I believe you will appreciate it as well. I would like to add that the same recipe  can be transformed into a special dip! You only need to increase the amount of Feta cheese in it and sprinkle with some finely snipped fennel fronds on top. Try it out in this way too and you'll remember my words

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
500gr. of brown fine lentils
2 bay leaves
2 cloves of garlic, roughly chopped
1 yellow onion, cut in quarters
2 tbsp of apple vinegar
4 tbsp of olive oil
1 tsp of dried oregano
2 tbsp of tomato paste
small pinch of coarse salt
black pepper
150gr. of Feta cheese, finely crumbled
Croutons or bite-size barley rusks for serving (see photo on top)

Method:
Put 1 Lt of water in a large pot, add the lentils and boil for 5 minutes on high heat. Drain in a colander and transfer the lentils back to the pot putting fresh water in.

Add in the pot the rest of the ingredients (except the feta cheese), cover with the lid and simmer the lentils on medium-low heat until they are really tender and mushy.

Take off the heat, discard the bay leaves, add 100gr. of the cheese and stir. Transfer the ingredients into a blender and whiz until you have a smooth and thick soup.

Put in bowls, scatter on top with the rest of the cheese and serve with the mini rusks or croutons.