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Share your recipes January 2014

Food Ventures

Greek Lentil Soup (Faki)

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(Courtesy of The Soupmaker’s Kitchen.) Makes 1 gallon, serving 8 – 12.

A traditionally vegan soup popular during the Lenten season, it’s simple to make and has full-bodied flavor and texture.

1 pound (2 cups) French green lentils (these firm lentils keep their shape and have a nutty flavor)

1 gallon vegetable stock

2 bay leaves

1 pound (about 1 large or 2 medium) onions, diced

½ pound (about 3) carrots, diced

¼ pound (about 3 ribs) celery, diced

1 pound (2 cups) chopped plum tomatoes, canned or fresh (if fresh, tomatoes should be peeled and seeded)

3 cloves garlic, chopped (about 1 tablespoon)

½ cup extra virgin olive oil

1 tablespoon crumbled oregano (preferably Greek)

Salt and freshly ground pepper

¼ cup fresh lemon juice (about 2 lemons)

Hot sauce optional

 

Place the lentils in a large soup pot with the vegetable stock and bay leaves and bring to a boil, skimming as necessary. Reduce the heat and simmer 30 minutes or until the lentils are half cooked.

Add the onions, carrots, celery, tomatoes, garlic, olive oil, and oregano. Add salt and pepper to taste. Continue cooking for 30 minutes, or until the lentils are tender but still whole and the soup is slightly thickened. Just before serving, stir in the lemon juice.

Transfer the soup to a tureen or divide among individual soup bowls. If desired, serve with hot sauce. Store refrigerated up to 5 days or freeze.





Ann's Article:

Winter Treats: Soup with Homemade Bread

 

Ann Hattes travels far and wide in search of interesting food adventures.

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