Fakes Lefkada Lentil Soup Recipes

FAKES (GREEK LENTIL SOUP RECIPE)

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)

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!

FAKES - LEFKADA LENTIL SOUP

Steps:

• Rinse the lentils in a colander under cold water.
• Place in a pot with enough water to cover by about 3 inches and add the garlic. Bring to a boil. Reduce heat to low and simmer, covered, until the lentils are cooked and have absorbed most of the water.
• Uncover, add the oregano sprigs, and slowly add the olive oil, stirring gently, until the soup becomes thick and creamy. Add salt to taste. Serve.

FAKES (TRADITIONAL GREEK LENTIL SOUP)

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.

GREEK LENTIL SOUP (FAKES)

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan 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.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.