Greek Lentil Soup (Fakes)

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

Greek Lentil Soup (Fakes)

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2011 Simple, flavorful and nourishing — a slightly spicy update on a traditional Greek soup of lentils and vegetables >Print this recipe Ingredients: 3 tablespoons olive oil 1 large onion, chopped 1 medium carrot, chopped 2 green chilies or 1 jalapeño, seeded and finely chopped 1 1/4 cups brown lentils, rinsed 2 bay leaves handful of curry leaves (optional) 1 teaspoon dried oregano 2 teaspoons paprika 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 1/2 cups diced tomatoes, canned or fresh 1 tablespoon tomato paste 3 1/2 cups vegetable stock 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste handful of fresh parsley, chopped, for garnish balsamic or red wine vinegar and olive oil to serve Instructions: Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 2 to 3 minutes until softened. Add the carrot and chilies or jalapeño and continue to stir for another few minutes. Now add the lentils, bay leaves, curry leaves if using, oregano, paprika, cumin, chili powder, cayenne, tomatoes and tomato paste, and pour in the vegetable stock. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender — about 40 minutes. Add water to achieve your desired consistency if necessary. Season with salt and pepper and serve hot. Garnish with parsley and a splash of balsamic or red wine ovinegar and olive oil. Makes 6 servings

More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

Audio Accompaniment: Ben Harper