Lentil soup (“Faki” in Greek) is a typical vegetable soup eaten in Greece the Friday before Easter, when eating meat is prohibited...
Ingredients (for 2)
- 1 cup lentils
- 1 tbsp tomato paste
- 1 tsp oregano
- 1/2 carrot
- 1 tbsp red wine vinegar
- 1 stalk celery
- 1/4 onion
- 2 tbsp olive oil
- 1/2 clove garlic
- 1 tbsp bay leaves
- 4 cups water
- salt & black pepper
Directions
- Wash carefully lentils in a colander under running water and remove any small stones there might be
- Dice onions and celery and coarsely chop the carrots
- Take a deep sauce pan and heat the extra-virgin olive oil at medium temperature
- Add onions, celery and carrots and sauté for 5 minutes
- Add lentils, garlic, bay leaves, black pepper, salt, tomato paste and cold water (all lentils must be covered by water)
- Bring to boil, cover with a lid and simmer for 1 hour, adding more water if the soup gets too thick
- Stir in vinegar, oregano and cook for 10 minutes more or until lentils are tender
- Let cool for a few minutes and then serve in your favorite soup bowls!
Best Served With
Pita or toasted bread
Tips from the Chef
- Add some extra virgin olive oil at the end in your soup bowl and stir
- You can easily store the soup in the fridge for one day and warm it when needed
Cambooza 