GREEK LENTIL SOUP (FAKES SOUPA)
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
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)
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
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)
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
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)
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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