Fakes Soupa (Greek Lentil Soup)
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Servings: 4
Total Time: 1 hour 30 minutes
Ingredients
1/4 cup olive oil
1 red onion, diced small
1 carrot, diced small
1 rib celery, diced small
2 garlic cloves, minced
8 ounces (about 1 1/4 cups) dry lentils
4 1/2 cups water
1/4 cup tomato puree
2 bay leaves
1 tsp salt
1/2 tsp pepper
For Serving:
red wine vinegar
feta cheese
Directions
1. Sort through the lentils to remove any pebbles or anything that's not a lentil. Rinse lentils thoroughly under cold water.
2. Heat the oil in a dutch oven or large pot over medium-high. Add the onion, carrot, celery, and garlic. Cook while stirring until garlic becomes fragrant, about 2 minutes.
3. Stir in the lentils, water, tomato puree, bay leaves, salt and pepper.
4. Bring to a boil then reduce heat to medium-low. Cover and simmer until lentils have softened, about 1 hour (depending on the type of lentils you're using).
5. Serve soup topped with red wine vinegar and feta cheese to your tastes.
2. Heat the oil in a dutch oven or large pot over medium-high. Add the onion, carrot, celery, and garlic. Cook while stirring until garlic becomes fragrant, about 2 minutes.
3. Stir in the lentils, water, tomato puree, bay leaves, salt and pepper.
4. Bring to a boil then reduce heat to medium-low. Cover and simmer until lentils have softened, about 1 hour (depending on the type of lentils you're using).
5. Serve soup topped with red wine vinegar and feta cheese to your tastes.
