This Greek lentil soup, or fakes, warms my soul on chilly days. Packed with flavor and nutrients, it’s my go-to for a comforting meal that’s also healthy.
Directions
Directions
1
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
2
Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent about 5 minutes. Pour in lentils, 1-quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3
Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
Greek Lentil Soup (Fakes) | WellCooked — Made to Be Shared
Greek Lentil Soup (Fakes)
Soups Apr 01, 2020
Serves4 People
Prepare Time20 min
Cooking Time1 h
Calories357
DifficultyMedium
This Greek lentil soup, or fakes, warms my soul on chilly days. Packed with flavor and nutrients, it’s my go-to for a comforting meal that’s also healthy.
Ingredients
☐8 ounces brown lentils
☐1/4 cup olive oil
☐1 tablespoon minced garlic
☐1 onion, minced
☐1 large carrot, chopped
☐1-quart water
☐1 pinch dried oregano
☐1 pinch crushed dried rosemary
☐2 bay leaves
☐1 tablespoon tomato paste
☐salt and ground black pepper to taste
☐1 teaspoon olive oil, or to taste
☐1 teaspoon red wine vinegar, or to taste (optional)
Directions
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent about 5 minutes. Pour in lentils, 1-quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
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