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.

VERDICT:  This did not seem tomato-y enough to warrant the title.  Or soup-like, for that matter--there's barely any liquid in it by the end.  But it's good, nonetheless.  The fresh dill is nice, and the feta pushes it over the edge to being a keeper.