Greek Lentil Soup (Fakes)

Name: Greek Lentil Soup (Fakes)
Prep time: 20 min
Cook time: 60 min
Yield: 4
Ingredients: 8 ounces brown lentils; 1/4 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 (Optional)

⏱️ Ready in 1h 20m 🥄 Prep 20 min 🔥 Cook 1h 👥 4 servings 👁️ 1 views

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!

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 20 min

Cook 1h

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 357

% Daily Value*

Total Fat 15.5g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 57mg 2%

Total Carbohydrate 40.3g 15%

Dietary Fiber 18.7g 67%

Total Sugars 3.7g

Protein 15.5g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.