Greek Lentil Soup (Fakes) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor! Ingredients:
8 ounces brown lentils |
1/4 cup olive oil |
1 tablespoon minced garlic |
1 onions, minced |
1 large carrot, chopped |
1 quart water |
1 pinch dried oregano |
1 pinch crushed dried rosemary |
2 bay leaves |
1 tablespoon tomato paste |
salt and pepper to taste |
1 teaspoon olive oil, or to taste |
1 teaspoon red wine vinegar, or to taste (optional) |
Directions:
1. Place lentils in a large saucepan; cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry saucepan, pour in 1/4 cup olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
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