Greek Vegetable and Lentil Soup (Fakes)🥕🇬🇷


Presenting you with Greek lentil soup or fakes (pronounced FA-KESS ), from the Fresh Connection family kitchen. 

It's won't be a surprise to read that our fakes recipe is jam packed with vegetables including carrot, celery, tomato, and cauliflower. We always use the cauliflower (or broccoli) stem. It's the best part!

Sometimes we add spinach and chilli too 🌶

It's a one pot wonder full of goodness and deliciousness 😋

If you enjoy making this recipe, please comment at the end of this page or share with good friends.

Debbie 🍓

Ingredients

  • 250g green lentils, rinsed well
  • 2 bay leaves
  • 5 cups water 
  • 1-2 carrots, small dices
  • 3 stalk celery, small dices
  • 1 onion or leek, chopped 
  • 1/2 cauliflower including stem, cut flower into small floretes and trim and chop the stem
  • 4-5 peeled crushed tomatoes or a 400 g can good quality passata
  • 1 clove garlic, finely chopped
  • handful chopped parsley
  • red wine vinegar
  • extra virgin olive oil
  • sea salt and black pepper

Method

  1. Sort and rinse lentils to remove any stones, debris and damaged lentils
  2. Add lentils to a large saucepan and cover well with water. Bring water and lentils to a boil. Boil for 15 minutes. Drain the lentils and discard the water they were boiled in. Rinse lentils with cold water.
  3. Wash and dry your saucepan. Heat some extra virgin olive oil in your saucepan and add carrots, onion, garlic, cauliflower and celery. Cook for 2-3 minutes, stirring the whole time.
  4. Next, stir in the tomato, water, bay leaves and cook for 5 mins
  5. Add the lentils and cover and simmer on low heat for about 20 minutes, or until the lentils are soft. Stir through the chopped parsley and drizzle with some more extra virgin olive oil. Season really well with sea salt and black pepper if you haven't already done so.
  6. When you serve the soup up, drizzle each plate with red wine vinegar. Add a dollop of natural Greek yoghurt or a piece or feta. Always eat with some yummy bread. The soup can be consumed immediately, or stored in the fridge overnight for even deeper flavours. 

Tips and Tricks 

  • Step 2 above is very important because it makes the soup gentler on the stomach for those people who are sensitive to lentils. Theory has it that the oligosaccharides in lentils that cause bloating, are removed in this process. I am pretty sure it works because I had it for 3 meals in a row recently with no side affects 😉!!!!
  • You can also substitute onion with leek, and omit the garlic if you are sensitive to either
  • To peel tomatoes, sit them in some boiling water for 5-10 mins. Run over cold water so that they are easier to handle and peel the skin off

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