Greek Vegetable and Lentil Soup (Fakes)🥕🇬🇷
Presenting you with Greek lentil soup or fakes (pronounced Fah-kehs, from the Fresh Connection family kitchen.
It shouldn’t be a surprise to read that our fakes recipe is jam packed with vegetables, including carrot, celery, and cauliflower. We always use the cauliflower stem too. Just trim the outer thick skin. It's the best part! Sometimes we add spinach and chilli as well 🌶
It's a one pot wonder full of goodness and deliciousness 😋 Make sure you read my tips at the bottom of this page.
serves about 4-5
- 250 g green lentils, rinsed well
- 2 bay leaves
- Atleast 6 cups water
- 1-2 carrots, small dices
- 3 stalks celery, small dices
- 1 large onion, chopped
- 4-5 cloves garlic, finely chopped
- 1/4 large cauliflower including stem, cut flower into small florets and trim and chop the stem and leaves into small pieces.
- 400g can of crushed tomatoes (optional)
- 4-5 tbsp extra virgin olive oil
- 2 tsp salt (or more to taste)
- 1 tsp pepper
- 1 small bunch chopped parsley
- chilli (optional)
- Red wine vinegar
- Sort and rinse lentils to remove any stones, debris and damaged lentils
- Add lentils to a large saucepan and cover well with water. Bring water and lentils to a boil. Reduce heat and simmer for 5 mins. Drain the lentils and discard the water they were boiled in. Rinse lentils with cold water.
- Wash and dry your saucepan. Heat some extra virgin olive oil in your saucepan and sautee the onion for a few minutes.
Then add the rest of the ingredients and bring them to the boil. Make sure the water covers all your vegetables.
- Lower heat and simmer on low to medium for about 35 minutes, or until the lentils are soft to eat but not mushy. This may vary so you may have to cook them a little more or less. Season more with salt and pepper if required.
- Drizzle with some more extra virgin olive oil.
- When you serve the soup up, drizzle each plate with red wine vinegar. Add a piece of feta if you like, and always eat with some yummy bread.
- This soup is best enjoyed after at least 3-4 hours, or stored in the fridge overnight for even deeper flavours.
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 😉!!