Fakes - Greek Lentil Soup

I've made this classic Greek lentil, tomato and herb soup plenty of times already, and every time I do, I make some adjustments because I like to take recipes I have made before and tweak the flavors. This soup was part of a Greek themed meal that I served up the other weekend, along with Greek-style cauliflower gratin with feta and olives and a sun-dried tomato rice with fresh basil. It certainly was a feast and really not too complicated at all, especially if you do some of the preparation the day before and have a helper in the kitchen.

This soup also provided an opportunity to sow praise on the pure and authentic Greek dried oregano that I received as a sample from KirIan Goods. I am hooked. As soon as you open the resealable bag that will keeps your herb fresh, you will notice the difference. The aroma is so unique, and since the oregano has arrived, I have been including oregano in virtually everything lately. The oregano that I have purchased at local stores is stale and bland by comparison. The bold flavor means you won't need as much to add flair to whatever dish you add it to, so it will last longer. It is great addition to salad dressing, soups, Greek dishes, of course, a topping for pizza and a garnish for whatever else might suit your fancy. The great news is that you can order KirIan Goods authentic dried oregano if you live in Canada, US, UK or Ireland. Just visit KirIan Goods to place your order and to learn more about this indispensable herb. Your herb and spice collection won't be complete without it.

Note: The opinions expressed here about KirIan Goods are my own. I was not paid to write a review, but was smitten by their product after I received a sample.

Fakes - Greek Lentil Soup

Recipe by Lisa Turner Cuisine: Greek Published on April 10, 2018 Simple and flavorful Greek lentil and tomato soup seasoned with dried oregano Preparation: 15 minutes Cooking time: 1 hour Print this recipe Ingredients: 1/4 cup olive oil 1 medium red onion, diced 4 cloves garlic, crushed or minced, divided 2 cups brown lentils, rinsed 1 large carrot, diced 1 red bell pepper, seeded and chopped 2 medium tomatoes, chopped 3 tablespoons tomato paste 2 tablespoons red wine vinegar 1/2 tablespoon paprika 1/2 tablespoon smoked paprika 1 teaspoon curry powder (optional) 1 teaspoon ground turmeric (optional) 3 bay leaves 8 cups water or stock 1 1/2 to 2 tablespoons dried Greek oregano, to taste 2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste Instructions: Heat the olive oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 minutes to soften. Add half of the garlic and sauté for another minute. Add the lentils, carrot, red pepper, tomatoes, tomato paste, red wine vinegar, paprika, curry powder and turmeric if using, and bay leaves. Stir and pour in the water or stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 50 to 60 minutes or until the lentils are tender. Stir in the remaining garlic, oregano, salt and black pepper. Serve hot with crusty bread or rice and a vegetable dish. Makes 6 to 8 servings

Other Greek inspired recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)
Greek Salad with Hummus Dressing
Greek-Style Lemon Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

On the top of the reading stack: Fuss-Free Vegan