VEGAN TURKISH RED LENTIL SOUP
This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!
Provided by Jet62879
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
- Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
- Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 47.3 g, Fat 5.5 g, Fiber 12.5 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 1091.7 mg, Sugar 5.3 g
GREEK LENTIL SOUP (FAKES)
Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!
Provided by Diana Moutsopoulos
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 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, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g
CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)
With gluten free option. This is a delicious lentil soup we enjoy with a side of fresh salad as a light meal. From the Complete Middle East Cookbook by Tess Mallos, Cyprus section.
Provided by UmmBinat
Categories Lentil
Time 1h40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pick over lentils and wash in several changes of cold water. Drain.
- Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
- Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
- Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
- Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.
VEGAN LENTIL SOUP
Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
- Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
- Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.
VEGAN LENTIL SOUP W LEMON AND GARLIC
An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from "The Ultimate Book of Vegan Cooking". Just use one lemon if you prefer a milder lemony taste to your soup
Provided by Jubes
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
- Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
- Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
- Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
- Remove the bay leaves.
- Squeeze the juice from the remaining lemons, then stir into the soup.
- Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
- Transfer the blended soup back to the pan.
- Stir in the cumin, tobasco or cayenne and season to taste.
- Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.
Nutrition Facts : Calories 425.4, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 68, Fiber 13.6, Sugar 4.2, Protein 19.3
VEGAN RED LENTIL SOUP
I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.
Provided by LABELLECHEF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
- Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 34.2 g, Fat 14.6 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 10 g, Sodium 80.9 mg, Sugar 4.9 g
FAKES (TRADITIONAL GREEK LENTIL SOUP)
This is my mum's way for fakes. Its a very common soup, perfect for the cold days, tasty and very healthy! It can be made without any tomato but then oregano must be added. I always make it red (with tomato).
Provided by katia
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
- Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.
Nutrition Facts : Calories 368, Fat 17.5, SaturatedFat 2.4, Sodium 36.7, Carbohydrate 38.2, Fiber 17.9, Sugar 2.8, Protein 15.2
FAKES LENTIL SOUP
This a simple recipe that I learned from watching my mother, Stamatina. This soup is rich in iron and taste.
Provided by Kefalonitissa
Categories Lentil
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- First discard any unidentified objects from your lentils and then rinse.
- In a large pot on medium high heat, you will add the olive oil, your onions and carrots. Season with salt and pepper and sauté until onions turn translucent.
- Add the potato and tomatoes and sauté until the tomato releases some juices.
- Next add the bay leaves and lentils. Stir and coat lentils with the juices. Add some more salt.
- Next add the tomato sauce (if you want the soup to have some body), garlic slices, and water. Make sure to completely submerge your lentils in the water.
- Bring to a boil, and then reduce heat to medium. Let it simmer covered for an hour and a half to 2 hours. Stir and season occasionally.
- Also make sure to add more water if necessary as you are cooking, especially if the lentils thicken too soon.
- Eat to the thickness of your liking.
- A perfect condiment is a splash of vinegar and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 358.4, Fat 14.2, SaturatedFat 2, Sodium 17.4, Carbohydrate 43, Fiber 18.8, Sugar 3.1, Protein 15.7
More about "cypriot sour lentil soup fakes xithati vegan recipes"
FAKES SOUPA (GREEK LENTIL SOUP) - KOPIASTE..TO GREEK …
From kopiaste.org
4.6/5 (8)Total Time 1 hr 10 minsCategory SoupsCalories 231 per serving
- Check if there are any small stones in the lentils and put them in pot and cover them with water.
- Wash the pot and dry or use a new one. Heat the olive oil and sauté the onions until translucent. Add the garlic and sauté together with onions for 1 more minute.
- Add the vegetables, the grated tomato, the bay leaves, the bouillon, salt pepper and oregano as well as the vinegar and reserved water. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, checking at regular intervals so that potato may not stick to the bottom of the pot.
FAKES (CYPRIOT LENTIL SOUP) - IRENE MATYS
From irenematys.com
Cuisine Cypriot, GreekTotal Time 1 hr 30 minsCategory Appetizer, Main Course, Side Dish, Soup
- Rinse lentils and place in a large bowl. Cover with hot water and let soak for 1 hour. If they drink the water, add more hot water.
- While lentils are soaking, heat 3 tbsp of oil in a large pot over medium heat. Add onions, garlic, carrots, celery, celery leaves and cook for 5-6 minutes until slightly golden.
- Add tomato paste and saute for another minute. Add grated tomatoes and their juice, bring to a simmer and cook for 6 minutes.
- Add vegetable broth, bay leaf, season with salt and pepper. Bring liquid to a boil and reduce heat to a low simmer for 5 mins.
RECIPE CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)
From youtube.com
Author Cyrstal MealingViews 433
HEARTY VEGAN LENTIL SOUP - A DELICIOUS 1-POT RECIPE
From simple-veganista.com
1-POT VEGAN LENTIL SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CURRY LENTIL SOUP WITH POTATOES & GREENS
From simple-veganista.com
ANTI-INFLAMMATORY VEGGIE SOUP WITH TURMERIC …
From nutriciously.com
VEGAN WEIGHT-LOSS LENTIL SOUP - EATINGWELL
From eatingwell.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
VEGAN LENTIL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
VEGAN LENTIL SOUP - EATINGWELL
From eatingwell.com
VEGAN LENTIL SOUP - VEGAN HEAVEN
From veganheaven.org
FAKES XITHATI (SOUR LENTIL SOUP) - BIGOVEN
From bigoven.com
SOUR LENTIL SOUP (FAKES XITHATI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 VEGAN LENTIL SOUP RECIPES - EATINGWELL
From eatingwell.com
You'll also love