Prep Time: 65 min
Skill: Super Easy
Servings: 5
With Lent upon us and that fact that winter is no where near being done with us, nothing says warmth and comfort more than a delicious and nutritious bowl of lentil soup or as we call it fah*kes. This vegan rustic soup has been feeding generations of Greek families and is one of the easiest and very filling meals you could make!
Lentil soup can sometimes get thick depending on the lentils you use as certain brands need more water and a longer cooking time. With this recipe you might need to add more water if you want your lentil soup to have more of a soup-like consistency. You can adjust the water right before you add the salt if needed.
Ingredients
• 450g lentils
• 8 cups water
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, sliced/minced
• 1/4 cup olive oil
• 1 generous soup spoon of tomato paste
• 2 bay leaves
• Salt to taste
• Red wine vinegar, for serving
Rinse lentils under cold water in colander and drain.
Add olive oil to a large pot and sauté onions, carrots, celery and garlic for 2-3 minutes on high.
Add lentils, water, tomato paste and bay leaves and bring to a boil. Reduce heat and simmer covered for 45 min or until lentils are tender.
Add salt and continue cooking for another 15 min.
Serve with a splash of red wine vinegar.
This soup is one of our favourites and Yiayia makes it for the staff weekly. You can serve it with rustic bread, kalamata olives, toursi (pickled vegetables) and of course with some feta cheese (lent excluded). We added some spicy pickled cauliflower to ours and it blew our socks off, it was soooo good!
Enjoy