Lentil Vegetable Soup with Whipped Feta

1. Bring 2 cups of water to a boil in a small saucepan. Place the lentils in a medium heatproof bowl. Pour the boiling water over the lentils and let them sit for 15 minutes. Drain the lentils and rinse with cold water.

2. Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and season with salt and pepper. Cook for 8 to 10 minutes, until the vegetables are softened. Add the chicken broth, remaining 4 cups of water, the tomato paste, thyme, oregano, cumin, and lentils and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, until the lentils are cooked through. Then stir in the vinegar.

3. Beat the feta, cream cheese, and remaining 2 tablespoons of olive oil in a medium bowl until smooth and creamy. Ladle the soup into bowls and garnish each with a dollop of whipped feta.