Greek Lentil Soup Faki Soupa Recipes

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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

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 (FAKI)



Greek Lentil Soup (Faki) image

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

1 cup lentils
4 carrots
4 stalks celery
2 (32 ounce) boxes stock
2 tablespoons Greek oregano
salt and pepper
red wine vinegar
1 (14 ounce) can diced tomatoes, with juice
2 cups spinach leaves
2 garlic cloves, minced
1 1/2 cups buglur wheat
cayenne pepper
red pepper flakes

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)



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

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

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Top Asked Questions

What is fakes (lentil soup)?
Home » Greek Recipes » Greek Soups » Fakes (Lentil soup) – (Φακές) Fakes (Lentil soup) are a traditional Greek lentil soup with vegetables and a tomato based broth. Fakes (pronounced F*@% – yes …seriously) is the Greek term for lentil soup. It is a meal which is filling, nutritious and very easy to prepare.
How to make Greek lentil soup vegan?
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! Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight).
How do you cook lentils in a soup pot?
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.
What are the ingredients in a lentil soup?
Ingredients. 1 500g brown lentils ( 17 – 18 ounces) 2 5 cups of water. 3 1 small red onion, chopped. 4 2 cloves of garlic, finely chopped. 5 2 bay leaves. 6 1/2 cup olive oil. 7 1 tbsp tomato paste (optional) 8 1 tbsp red wine vinegar. 9 salt and pepper to taste.

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