Fakes Greek Lentil Soup
Here is the recipe for the very well known dish of Fakes Greek Lentil Soup. This soup can be eaten both hot and cold, although most people prefer it hot, in fact the minority eat it cold. It is a winter warm dish, a real comfort food and a dish that most families will eat on rotation at least once a week and for meatless Mondays! Lentils are full of iron making it a good alternative to meat. Some people find lentil soup refreshing served cold with some Procal feta and a dash of vinegar. We like the Food Philosopher’s pomegranate vinegar for this dish.
Ingredients for Fakes Greek Lentil Soup
200g brown lentils
1/3 cup olive oil
1 onion, finely chopped 1 garlic clove, minced
1 large sized carrot, cut into small chunks
4-5 celery heart stalks, cut into small chunks
1 tablespoon tomato paste
3 bay leaves
1 can (400g) crushed tomatoes or 3-4 fresh tomatoes, grated
Salt & pepper, to taste
6 cups water (approximately)
Optional: Red wine vinegar & crumbled feta to serve
1. Add the lentils to a pot with enough water to cover and bring to the boil for 10 minutes, drain and rinse the lentils with cold water.
2. While the lentils are boiling, prepare your vegetables by finely chopping the onion, carrot and celery and mincing the garlic.
3. Place the olive oil into the saucepan and sauté onion, then the carrot and the celery followed by the garlic and cook for a few minutes before adding in the tomato paste and the lentils.
4. Add the crushed tomato and bay leaves and cover with 6 cups of water.
5. Bring to boil and then reduce to medium heat. Cook with the lid almost covered ver the pot for 30 minutes. Add salt and pepper 15 minutes into the cooking process.
6. Serve with a dash of vinegar and feta if desired.
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