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.
Topping off your lentil soup with vinegar is absolutely essential, just try it!
INGREDIENTS
500 grams green/brown lentils
2 carrots
1 onion
2 garlic cloves, whole
1 bay leaf
1 tbsp tomato paste or 2 tomatoes
1/3 cup olive oil
oregano, salt, pepper
red wine vinegar
METHOD
- Wash and drain your lentils. This is absolutely optional but best if you’ve bought your lentils from a farmers market.
- Put lentils in a pan and cover generously with water. Remember water will evaporate. You can add extra water till the very last minute to make sure your soup is as thick or thin as you like.
- Peel and finely chop the onion. Peel the garlic cloves. Peel and slice the carrots. Add everything to your soup.
- Add a bay leaf, a teaspoon of salt, some pepper and oregano to the pan.
- Add the tomato paste or the grated tomatoes and bring to boil.
- Add the olive oil and turn the heat down to medium or just under.
- Let the soup simmer for 45′ minutes or till it has thickened and the lentils have softened. The bigger your lentils, the more time you will need to cook your soup.
- Serve hot.
- Add a vinegar to taste!