Greek Lentil Soup
This is a healthy Greek soup called ‘fakes’ (pronounced FAH-kess)
Its as healthy as it is delicious, and anything that gets kids to eat lentils is a plus in my book. Believe me when I say, kids go crazy for this! This is a weekly staple in my house, because my fussy eater loves this one too.
Did I also mention it’s super easy to make! This traditional dish was a staple growing up in my house, and now I can share my mum’s recipe with you! I lost her a few years ago, and sharing her memory through her recipes give me a lot of joy.
This dish is normally served with a drizzle of olive oil and use a splash of vinegar to give to give it a lift.
- 500gms brown lentils
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- 1 brown onion, chopped finely
- 1 large carrot, chopped
- 5 cups of water
- 1/4 teaspoon dried oregano
- 1 bay leaves
- 1 tablespoon tomato paste (optional*)
- extra-virgin olive oil, for drizzling
- 1 teaspoon red wine vinegar
20 mins or 2 hours if you use the soaking method | Cook: 45 mins
- Wash the lentils thoroughly and soak for a couple of hours. Alternatively,
Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat.
Simmer for 10 minutes and then drain.
- Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring until soft.
- Stir in tomato paste and season to taste with salt and pepper.
Cover and simmer
30-40 minutes or until the lentils have softened, stirring occasionally.
Add additional water if the soup becomes too thick.
Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.
Kids really love the addition of tomato paste.
Add a side of roast potatoes, steamed green beans, feta (for those who want to crumb some on top) and crusty bread, for a hearty, delicious Greek winter soup.