Turn chilly March days into a cozy culinary adventure with this hearty Greek lentil soup, brimming with protein-packed red lentils, veggies, and a symphony of Mediterranean flavors. Za’atar Lentil Soup 3 tablespoons (40 g) extra virgin olive oil 1 large yellow onion, diced 3 large garlic cloves, minced 2 large carrots, chopped 3 teaspoons (4 g) ground oregano 1 ½ teaspoons (3 g) cumin 1 teaspoon (1.3 g) ground rosemary ½ teaspoon (1.3 g) red pepper flakes 2 dry bay leaves 1 can (425 g) crushed tomatoes 7 cups (1.7 L) of vegetable broth 2 cups (380 g) of dried red lentils Kosher salt Zest of 1 lemon Juice of 2 lemons Crumbled feta cheese to serve Za’atar spice mix to serve (recipe below) Za’atar Spice Blend 2 tablespoons (8 g) ground oregano 2 tablespoons (16 g) ground sumac 2 tablespoons (18 g) sesame seeds 1 tablespoon (1.7 g) ground majoram 1 tablespoon (4 g) ground thyme 1 teaspoon (7 g) sea salt Instructions Cover red lentils with water and soak at least 4...