Fakes, lentil soup, is cooked on a weekly basis in most Greek homes during the autumn and winter months. Traditionally it is served as a main course as it is pretty substantial.
It’s tasty, healthy and very easy to make. What’s more, leftovers can be frozen and provide a convenient and quick meal on another day, when you are pressed for time.
Your cooking time will depend on the type of lentils you choose. The bigger they are, the longer they need to cook. I normally use medium brown lentils.
Topping off your lentil soup with vinegar is absolutely essential, just try it!