Faki (Hellenic Lentil Soup)
Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.
Yield
8 servingsPrep
1 hrsCook
1 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
up to 3, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3 | each |
italian plum (roma) tomatoes
fresh, and juices |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 1 | x |
mint leaves
fresh, basil or other favorite herb |
*
|
| ¼ | cup |
olive oil
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 3 | tablespoons |
vinegar
|
|
| 1 | x |
oregano
dried, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
up to 3, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3 | each |
italian plum (roma) tomatoes
fresh, and juices |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 1 | x |
mint leaves
fresh, basil or other favorite herb |
*
|
| 59 | ml |
olive oil
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 45 | ml |
vinegar
|
|
| 1 | x |
oregano
dried, for garnish |
*
|
Directions
Wash lentils in a soup pot.
Cover with 8 cups of cold water, and bring to a boil.
Cover the pot, turn off the heat, and let stand for an hour.
Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes.
Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil.
Simmer for 30 minutes, stirring occasionally.
Add enough water to make 8 cups.
Remove the bay leaf.
Season the soup, and add the remaining oil.
Taste, and adjust the seasonings.
Serve hot with the vinegar and garnished with oregano, rubbed between your palms.
