GREEK LENTIL SOUP (FAKI)
This was my mother's recipes for Faki, which has been one of my favorite soups since I was a child. The natural flavor of the lentils comes through nicely, providing a foundational flavor. The carrots and the celery, vegetables normally used to augment other things, shine in this soup; the sweetness of the carrots and the creaminess of the celery provide a strong middle flavor. The red wine vinegar at the end is absolutely essential. That last addition of an acid top note stretches the flavors and really makes this easy, simply, healthy soup a sure hit on a cold winter's night. Give it a try!
Provided by Itneedslemonjuice
Categories Stew
Time 45m
Yield 1 big pot of soup
Number Of Ingredients 13
Steps:
- Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Give them a quick look over, remove any foreign objects, and dump them into a bowl. Repeat until you have checked all of your lentils. Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins. Throw the lentils into a big soup pot.
- Dice your carrots and celery and throw them into the pot as well.
- Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium. Cook for 30-40 minutes or until the lentils are done.
- To finish the soup, turn the heat to low. Now add the oregano and salt and pepper to taste. The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup. We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking.
- Optional Ingredients: Over the years I have tried out other Faki recipes. Here are my favorite additions from those experiments. The bulgur bulks up the soup into more of a stew. Despite how successful the soup can be if you add some (or all) of thee additions, I still most often stick with the basic soup. To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase.
GREEK LENTIL SOUP (FAKES)
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
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
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