Greek Lentil Soup (Faaki) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lentil soup/casserole with greek origins. Extremely nutritious with lots of fibre, protein and iron but very low in fat. Great as either a side dish or main meal. Ingredients:
1 tbsp olive oil, extra virgin |
1 1/4 large brown onions, 180g finely diced |
3 garlic cloves, finely diced |
3 cups lentils, whole green dried |
9 small tomatoes, i.e. 2x410g cans chopped tomatoes |
4 1/2 small tomatoes, i.e. 1x410g can tomato puree |
4 cups water |
Directions:
1. Soak lentils in the water while preparing other ingredients OR overnight for a better result.
2. Finely chop/dice onion and garlic then saute in olive oil in a large pot on the stove until transparent.
3. Drain lentils and save the water to use in the cooking process so that all nutrition released by the lentils in the soaking process is retained.
4. Add the lentils to the pot along with the tomatoes i.e. 2x410g cans of chopped tomatoes, 1x410g can of pureed tomatoes and only 1 cup of the water for now.
5. NOTE: I use the 'Ardmona' brand of canned tomatoes which comes in two varieties other than plain. I use one can with added roasted capsicums and one can with added basil and garlic. The 'Ardmona' puree also has tomato paste added for more flavour depth.
6. You can also add a few bay leaves for extra flavour.
7. Bring to the boil then simmer until a thicker consistency is achieved (approx 15 mins).
8. Add another cup of water and repeat the previous step until all water is used and the desired texture in the lentils and overall consistency of the finished meal is achieved.
9. Stir frequently to avoid burning.
10. Serve as a side dish with meat or as a meal in itself.
11. Add salt and pepper to taste when serving rather than during the cooking process.
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