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Faki (Hellenic Lentil Soup)

 
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Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

Yield

8

servings

Prep

1

hrs

Cook

1

hrs

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

, United Kingdom
 4 months ago

cooking lentils for an hour? They are starting to mush after 20 minutes?

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 16339% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 8g 33%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 15%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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