GREEK LENTIL SOUP (FAKI)
This was my mother's recipes for Faki, which has been one of my favorite soups since I was a child. The natural flavor of the lentils comes through nicely, providing a foundational flavor. The carrots and the celery, vegetables normally used to augment other things, shine in this soup; the sweetness of the carrots and the creaminess of the celery provide a strong middle flavor. The red wine vinegar at the end is absolutely essential. That last addition of an acid top note stretches the flavors and really makes this easy, simply, healthy soup a sure hit on a cold winter's night. Give it a try!
Provided by Itneedslemonjuice
Categories Stew
Time 45m
Yield 1 big pot of soup
Number Of Ingredients 13
Steps:
- Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Give them a quick look over, remove any foreign objects, and dump them into a bowl. Repeat until you have checked all of your lentils. Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins. Throw the lentils into a big soup pot.
- Dice your carrots and celery and throw them into the pot as well.
- Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium. Cook for 30-40 minutes or until the lentils are done.
- To finish the soup, turn the heat to low. Now add the oregano and salt and pepper to taste. The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup. We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking.
- Optional Ingredients: Over the years I have tried out other Faki recipes. Here are my favorite additions from those experiments. The bulgur bulks up the soup into more of a stew. Despite how successful the soup can be if you add some (or all) of thee additions, I still most often stick with the basic soup. To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase.
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
GREEK-STYLE LENTIL SOUP
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
GREEK LENTIL SOUP
This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer.
- Prepare the onions, celery and carrots, and sauté them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking.
- Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano.
- Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup.
- Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green.
- If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation).
- When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.
GREEK LENTIL SOUP
Make and share this Greek Lentil Soup recipe from Food.com.
Provided by PalatablePastime
Categories Spinach
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
- Add the water, stock, and the rinsed lentils.
- Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
- Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
- Stir in the spinach and simmer uncovered for 15-20 minutes more.
- Re-check seasoning before serving.
Nutrition Facts : Calories 234, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 38, Fiber 17.6, Sugar 4.7, Protein 15.8
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FAKES (LENTIL SOUP) - (Φακές) - MIA KOUPPA
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5/5 (7)Servings 4Cuisine GreekCategory Light Meal, Main Course, Soup
- Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
- While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot and celery, thinly slicing the garlic and grating your potato if you're adding it.
GREEK LENTIL SOUP (FAKES SOUPA) - BOWL OF DELICIOUS
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5/5 (11)Total Time 45 minsCategory SoupCalories 330 per serving
- Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
- Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
GREEK LENTIL SOUP RECIPE (FAKES SOUPA) - MY GREEK DISH
From mygreekdish.com
4.6/5 (591)Total Time 1 hrCategory MainCalories 348 per serving
- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
- Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
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