Greek Lentil Soup - How to make Fakes.
Fakes is a traditional staple of the Greek cuisine. This lentil soup is healthy, high in protein and iron, cheap to make and very comforting. Its definitely a trademark vegetarian Greek dish and we love it!
Supporting healthier eating habits?….well, this is definitely a dish worth making!
Ingredients
150g green or brown lentils
1 medium carrot – chopped
Half a tin of chopped tomatoes
1 medium onion chopped
3 cloves garlic – sliced
1 tablespoon tomato puree
2 bay leaves
Greek olive oil – 2 tablespoons
salt & pepper to taste
Vinegar (red or cider vinegar)
Water
Fakes Soupa | Greek Lentil Soup - Greek Recipes #6 | SG World of Cooking
Ingredients:
Brown lentils – 01 cup
Extra virgin olive oil – 3 tbsp
Onions, diced – 1 cup
Garlic, chopped – 1 tbsp
Celery with leaves, chopped – 3 tbsp
Carrots, diced – 1 cup
Vegetable stock – 5 cups
Bay leaves – 2
Fresh parsley, chopped – 2 tbsp
Vinegar – 3 tsp
Tomato puree – ½ cup
Black pepper – ½ tsp
Salt – 1 tsp
Feta cheese, crumbled – for garnish
Parsley – for garnish
Instructions:
1. Wash lentils thoroughly and soak for 01 hour.
2. Add olive oil to a pan and add onions and garlic. Cook till onions become light brown.
3. Add celery and cook for 30 seconds.
4. Add carrots and cook for 2 minutes.
5. Add soaked lentils, vegetable stock, bay leaves and parsley.
6. Cover and cook for 30 minutes.
7. Add vinegar, tomato puree, salt and pepper. Cover and cook for another 15 minutes.
8. Garnish with crumbled feta cheese and parsley.
9. Serve hot.
Greek fakes | Greek lentil soup recipe - Cooked by Alexandra
Fakes (pronounced fah-kes) or Greek lentil soup is a great one pot wonder and is ideal for the colder weather. Fakes don’t require much effort to make. Fakes are packed full of vegetables, protein and fibre, which makes them a really healthy meal. They’re also vegan. It’s really important to prepare the lentils before hand. It’s common for little sticks or stones to be present in lentils from when they are harvested and these need to be removed. The lentils also have to be well rinsed. I rinse mine until the water comes out clear. The lentils have to be parboiled. After you have drained the parboiled lentils, you’ll notice how dark the water is. Parboiling them helps to remove the dark colour produced by cooking lentils. Some grey foam forms on the surface of the water as the lentils boil - don’t forget to skim that off the water. The soup comes together quickly after that. It’s a matter of throwing things in the pot and letting time do the rest. Finish the fakes off with vinegar (or fresh lemon juice) and salt and pepper. Garnish with fresh parsley before serving and enjoy with fresh crusty bread.
The soup is much loved in my household and I hope it becomes one that you’ll make often too.
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Fakes (Greek lentil soup) by Cooked By Alexandra
Ingredients
- Extra virgin olive oil
- 250g brown lentils, washed
- 1 brown onion, finely diced
- 2 garlic cloves, finely diced
- 2 carrot, diced
- 2 sticks of celery, diced
- 1 tsp cumin
- 2 tsp vegetable stock powder
- 1 tbsp tomato paste
- 400g canned crushed tomatoes
- 2 bay leaves
- 1 & ½ l water
- 1 cup diced potatoes
- 50ml white wine vinegar, or 50ml fresh lemon juice
- salt, to taste
- pepper, to taste
- Fresh parsley, roughly chopped
Method
1. Prepare the lentils. Carefully look through the lentils and remove any sticks or stones that may be present. Place the lentils in a large bowl, cover with water and rinse lentils. Continue to rinse the lentils until the water comes out clean. Add lentils to a medium sized pot and cover with water. Boil lentils over medium heat for 10 minutes. Drain lentils and boil lentils again with fresh water for another 10 minutes. Drain lentils and set them aside.
2. Heat a large soup pot over medium heat and drizzle some extra virgin olive oil. Add onion and garlic and sauté for a few minutes until golden.
3. Add carrots and celery and sauté for a few minutes until soft.
4. Add the cumin, vegetable stock, tomato paste, crushed tomatoes, bay leaves and water and bring to a boil. Add the lentils and potatoes. Reduce heat to low, place the lid of the soup pot back on the pot and simmer for approximately 30 minutes or until everything is soft and the soup is thick.
5. Turn off the heat and pour in the vinegar (or lemon juice). Season to taste with salt and pepper. Stir well.
6. Garnish with parsley before serving. Serve with crusty bread.
Recipe by Cooked By Alexandra
Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!
Alexandra :)
Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
The best of all lentil soups! ????????
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Guten Appetit!
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