Lentil Soup Greek Style Fakes Recipes

GREEK LENTIL SOUP

Steps:

• In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
• Add the water, stock, and the rinsed lentils.
• Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
• Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
• Stir in the spinach and simmer uncovered for 15-20 minutes more.
• Re-check seasoning before serving.

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 SOUPA (GREEK LENTIL SOUP)

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.

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!

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 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!

GREEK-STYLE LENTIL SOUP

Steps:

• Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

GREEK LENTIL SOUP (FAKES SOUPA)

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!

FAKES SOUPA (GREEK LENTIL SOUP)

Steps:

• Heat the olive oil in a large stockpot or Dutch oven and saute the onion and carrot for 7-8 minutes over medium heat until they soften a bit.
• Stir in the garlic, red chilli flakes and bay leaves and continue to cook for another minute until fragrant.
• Next, stir in the tomato paste and cook for a further minute, stirring ocassionally.
• Add the red vinegar, lentils and stock to the pot, stir to combine and bring to a boil. Lower the heat and simmer for 40-45 minutes or until the lentils are cooked to your liking.
• Season to taste and serve with a drizzle of extra virgin olive oil on top, if you like.

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.