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April 27, 2012

FAKES - LENTIL SOUP



LENTIL SOUP (FAKES)


     Here's a (long-time promised) recipe of a favorite Greek soup called Fakes which basically is a lentil soup. It is a very easy recipe!
     It is traditionally made with small green-brown lentils and is usually made with tomatoes (tomato sauce) but can be cooked without them if you don't like them.

 
Cook Time: 1 hour or so (it's only about 10-15 min in the pressure cooker)

Ingredients:

  • 1/2 pound of small lentils, rinsed
  • 1 pound of ripe tomatoes, pureed or a can of tomato sauce
  • 4 1/4 cups of water (more or less depending on your preference- thick soup or not)
  • 1 medium onion, finely chopped
  • 1 cup of olive oil
  • 2 bay leaves
  • 2 cloves of garlic, finely chopped
  • 1-2 chopped carrots
  • salt
  • ground pepper
  • red wine vinegar
 
Preparation:
 
In a heavy bottomed pot (or the pressure cooker), add the oil and  saute the onions and garlic (for 1 minute) . Then add the water, tomatoes, bay leaves and carrots. Bring to a boil over medium heat and add the lentils, salt and pepper. Reduce the heat and simmer partially covered for 1 hour or so, or until lentils are done. I remind you that the pressure cooker doesn't usually require more than 10-15 min. Remove from the heat and take out the bay leaves.

Serve in a deep dish and add, if you like, a tablespoon of vinegar to your serving. It adds to the taste. Of course, accompany it with fresh (bakery) bread and feta cheese!

To prepare without tomatoes: Leave out tomatoes, and increase the water to 5 1/2 cups.


                         ΚΑΛΗ ΟΡΕΞΗ!
                                                         KALI OREXI!
                                                                                    BON APPETIT!


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4 comments:

  1. Delicious lentil soup is one of our favorite soups. We have it about every other week. This looks fantastic.

    ReplyDelete
    Replies
    1. We love lentil soup, too. Very nutritious, also! Let me know if you try this recipe!

      Delete
  2. Hello Vicki,
    I love your soup and I would love to have you join my food party on Fridays. I am Italian American and I promote the healthy eating of the Mediterranean diet to Americans. So please if you can come by my blog on Friday. simplelivingeating.com

    ReplyDelete
  3. I make mine the hardcore traditional way which includes almost an entire head of garlic, which interestingly is barely noticeable when done, but I keep finding comments that salt should never be added to a pressure cooker...I'm old school... depending on the food I normally do a two to four hour simmer and I'm new to pressure cooking.

    ReplyDelete