Fakes Lentil Soup Recipes

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GREEK LENTIL SOUP RECIPE (FAKES SOUPA)



Greek Lentil Soup recipe (Fakes Soupa) image

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

500g brown lentils (17-18 ounces)
5 cups of water
1 small red onion, chopped
2 cloves of garlic, finely chopped
2 bay leaves
1/2 cup olive oil
1 tbsp tomato paste (optional)
1 tbsp red wine vinegar
salt and pepper to taste

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

GREEK LENTIL SOUP (FAKES)



Greek Lentil Soup (Fakes) image

Fakes is a Greek lentil soup that is hearty, delicious and very economical. This is a simple dish to make and keeps well in the freezer. Adding rice to the soup makes it go a long way and is a perfect example of how just a few inexpensive ingredients come together to make a meal that feeds a crowd.

Provided by Dimitra Khan

Number Of Ingredients 11

1-pound dry lentils (green or brown)
¼ cup olive oil, plus more for serving
2 carrots, diced
1 small onion, finely chopped
3 bay leaves
3 garlic cloves, chopped
15 ounces canned tomatoes, pureed
Salt and black pepper, to taste
1 teaspoon dried crushed oregano or more
Vinegar, for serving
½-3/4 cup rice

Steps:

  • Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.
  • Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.
  • Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.
  • You may add more water to the pot if needed and adjust the seasoning accordingly.
  • Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.
  • To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.
  • Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!

FAKES (TRADITIONAL GREEK LENTIL SOUP)



Fakes (Traditional Greek Lentil Soup) image

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

1/2 lb dry lentils
1 onion, chopped
2 garlic cloves, whole so we can remove them later
2 bay leaves
1 tablespoon tomato paste
5 tablespoons olive oil
2 tablespoons vinegar
salt, pepper
water

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 SOUPA (GREEK LENTIL SOUP)



Fakes Soupa (Greek Lentil Soup) image

Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!

Categories     Soups

Time 1h10m

Number Of Ingredients 15

250 grams brown lentils
2 medium onions, finely chopped
2 cloves of garlic, finely chopped
1/4 cup olive oil
1 large carrot, finely chopped
1 medium potato, diced (optional)
1/2 cup finely chopped celery
2 ripe tomatoes (or more), peeled and grated
1 tbsp tomato paste (optional)
1 organic vegetable bouillon
Salt and pepper to taste
A pinch of dried oregano
1 - 2 bay leaves
2 tablespoons red wine or balsamic vinegar
750 ml of water (about 3 cups)

Steps:

  • Check if there are any small stones in the lentils and put them in pot and cover them with water.
  • Bring to a boil and simmer for fifteen minutes. Drain lentils and keep the water. Set aside.
  • Wash the pot and dry or use a new one. Heat the olive oil and sauté the onions until translucent. Add the garlic and sauté together with onions for 1 more minute.
  • Add the vegetables, the grated tomato, the bay leaves, the bouillon, salt pepper and oregano as well as the vinegar and reserved water. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, checking at regular intervals so that potato may not stick to the bottom of the pot.
  • Add the lentils and simmer covered for about 30 more minutes or until soup is ready and to the desired thickness.
  • Serve hot with Greek Kalamata olives and bread (in moderation).
  • If you like you can add additional raw olive oil on top as well as more vinegar.

Nutrition Facts : Calories 231 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 98 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

FAKES (GREEK LENTIL SOUP RECIPE)



Fakes (Greek lentil soup recipe) image

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

2 cups (16 oz or 400 grams) dry green lentils
1/3 cup (80 mL) olive oil
1 1/2 medium onion, chopped
1 medium size carrot, diced
1 celery stalk, cut into small chunks
3 cloves garlic, thinly sliced
3-4 bay leaves
6 cups (1,500 mL) water (approximately)
1 1/3 cup (330 mL) tomato sauce
1 medium potato, peeled and grated (optional (see notes below))
1/4 cup medium grain rice (optional (see notes below))
1/2 tsp pepper
1 1/2 tsp salt
splash red wine vinegar (optional)

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!

FAKES LENTIL SOUP



Fakes Lentil Soup image

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

1 lb dry lentils
1 onion, chopped
1 idaho potato, chopped
2 -3 carrots, chopped
1 -2 tomatoes, chopped
6 -7 garlic cloves, sliced finely in slivers
1 (8 ounce) can tomato sauce (optional)
2 bay leaves
1/2 cup extra virgin olive oil
salt
pepper
water

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

GREEK LENTIL SOUP (FAKES)



Greek Lentil Soup (Fakes) image

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!

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, 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 ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste

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.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g

GREEK LENTIL SOUP (FAKES SOUPA)



Greek Lentil Soup (Fakes Soupa) image

Fakes Soupa is a Greek lentil soup is incredibly hearty and flavorful, is sure to warm you up on a cool winter night.Yield: 11 cups of soup

Provided by Sarah | Curious Cuisiniere

Categories     Soup

Time 55m

Number Of Ingredients 19

2 Tbsp olive oil, (divided)
1 onion, (diced small)
3 carrots, (diced small)
2 celery stalks, (diced small)
2 garlic cloves, (minced)
1 ½ c green lentils, (dry)
1 (14.5 oz) can diced tomatoes, (un-drained)
4 c vegetable stock ((low sodium))
2 c water
2 Tbsp fresh parsley, (chopped, or 2 tsp dry)
3 bay leaves
1 ½ tsp oregano
½ tsp salt
¼ tsp ground black pepper
1-2 Tbsp red wine vinegar
¼ c plain yogurt
1 tsp lemon juice
Feta cheese
Kalamata olives

Steps:

  • In a 3 qt soup pot, heat 1 tsp olive oil over medium heat. Add onions, carrots, celery, and garlic and saute for 5 minutes, until onions are translucent.
  • Add dried lentils, tomatoes, stock, water, parsley, bay, oregano, salt, pepper, and the remaining olive oil. Simmer, covered for 45 minutes.
  • Just before serving, stir in the red wine vinegar to taste.

Nutrition Facts : Calories 255 kcal, Carbohydrate 39.4 g, Protein 13.5 g, Fat 5.4 g, SaturatedFat 0.8 g, Sodium 489 mg, Fiber 16.9 g, Sugar 5.8 g, ServingSize 1 serving

GREEK LENTIL SOUP (FAKES SOUPA)



Greek Lentil Soup (Fakes Soupa) image

This Greek Lentil Soup Recipe (Fakes Soupa) is a hearty, healthy vegan soup packed with flavor from fresh herbs, tomatoes, and a generous amount of extra-virgin olive oil and red wine vinegar added at the end. Slow cooker and Instant Pot optional!

Provided by Elizabeth Lindemann

Categories     Soup

Time 45m

Number Of Ingredients 16

1 lb dry lentils (green or brown varieties)
5 tablespoons extra-virgin olive oil (divided)
1 large onion (chopped finely)
3 ribs celery (thinly sliced)
3 garlic cloves (finely chopped)
1/2 cup red wine
6 cups vegetable stock (water, chicken stock, or bone broth can be used also)
28 oz. canned diced tomatoes (preferably fire-roasted)
2 bay leaves
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh mint (or 1 teaspoon dried)
1 1/2 tsp. kosher salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar

Steps:

  • Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
  • Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
  • Add the garlic, sauté until fragrant (about 30 seconds).
  • Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
  • Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
  • Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
  • Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
  • Serve!

Nutrition Facts : Calories 330 kcal, Carbohydrate 43 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 1223 mg, Fiber 19 g, Sugar 6 g, ServingSize 1 serving

FAKES - LEFKADA LENTIL SOUP



Fakes - Lefkada Lentil Soup image

The lentils of Englouvi in Lefkada are famous all over Greece, and it wasn't until I traveled there for season 3 of My Greek Table that I understood why. These small brown lentils cook up into a creamy, porridge-like classic Greek recipe for lentil soup that makes for the ultimate comfort food. But you can achieve a similar result with regular lentils, too, cooked a little bit longer. Extra virgin Greek olive oil is absolutely necessary to achieve that creamy texture, too!

Provided by Diane Kochilas

Categories     dinner     Lunch     soup

Number Of Ingredients 5

2 cups lentils (preferably small)
6 - 8 whole garlic cloves
⅔ to 1 cup olive oil
Salt to taste
3 - 4 sprigs dried Greek oregano

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.

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