FAKES (GREEK LENTIL SOUP RECIPE)
Traditional Greek lentil soup with vegetables and a tomato based broth.
Provided by Mia Kouppa
Categories Light meal Main Course Soup
Number Of Ingredients 14
Steps:
- Pick over the lentils and remove any shrivelled pieces and small stones.
- Cover the lentils with warm water for 3 - 4 hours. Change water every hour or so. Drain.
- Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
- While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot and celery, thinly slicing the garlic and grating your potato if you're adding it.
- In a large pot (you can use the same pot you just boiled the lentils in - but dry it first) combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
- Add carrot, celery, garlic and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
- Add the lentils, water (6 cups or enough to cover the lentils by 1 inch), tomato sauce, and the grated potato(or rice if you are using either).
- Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when they are soft to the bite. For those who want, you can add a splash (1 teaspoon or so) of red wine vinegar to each individual portion
- Enjoy!
GREEK LENTIL SOUP RECIPE (FAKES SOUPA)
A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
- Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
- Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 348kcal, Sugar 2g, Sodium 301.8mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 41.4g, Fiber 7g, Protein 15.6g, Cholesterol 0mg
FAKES (TRADITIONAL GREEK LENTIL SOUP)
This is my mum's way for fakes. Its a very common soup, perfect for the cold days, tasty and very healthy! It can be made without any tomato but then oregano must be added. I always make it red (with tomato).
Provided by katia
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
- Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.
Nutrition Facts : Calories 368, Fat 17.5, SaturatedFat 2.4, Sodium 36.7, Carbohydrate 38.2, Fiber 17.9, Sugar 2.8, Protein 15.2
FAKES LENTIL SOUP
This a simple recipe that I learned from watching my mother, Stamatina. This soup is rich in iron and taste.
Provided by Kefalonitissa
Categories Lentil
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- First discard any unidentified objects from your lentils and then rinse.
- In a large pot on medium high heat, you will add the olive oil, your onions and carrots. Season with salt and pepper and sauté until onions turn translucent.
- Add the potato and tomatoes and sauté until the tomato releases some juices.
- Next add the bay leaves and lentils. Stir and coat lentils with the juices. Add some more salt.
- Next add the tomato sauce (if you want the soup to have some body), garlic slices, and water. Make sure to completely submerge your lentils in the water.
- Bring to a boil, and then reduce heat to medium. Let it simmer covered for an hour and a half to 2 hours. Stir and season occasionally.
- Also make sure to add more water if necessary as you are cooking, especially if the lentils thicken too soon.
- Eat to the thickness of your liking.
- A perfect condiment is a splash of vinegar and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 358.4, Fat 14.2, SaturatedFat 2, Sodium 17.4, Carbohydrate 43, Fiber 18.8, Sugar 3.1, Protein 15.7
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