Greek Lentil (Fakes) Soup

Greek Lentil (Fakes) Soup

Greek Lentil (Fakes) Soup


Mmm lentils. Say it with me now everyone. I know, that’s terrible, isn’t it particularly because lentils actually really are good, especially in Indian food. Still, there is something about the phrase “lentil soup” that puts everyone to sleep. Perhaps if it were called vegetable soup with lentils it might get more takers. It’s all in how you sell it after all, right? Pity, because it really is a yummy, filling, and cheap soup. The inspiration for this one comes from a local Greek restaurant which serves the version of Fakes (complete with things like potato and celery) below. Their lentil soup is the best thing about them because we had a service incident (and yes, I talked to the manager) that means we’ll never go back. But it doesn’t matter because mediocre Greek is purchasable many places, whereas this soup really shone. Now it shines on my table whenever I want it to for much less. It’s also my husband’s favorite soup.

The advantages to this soup, other than the taste and price of ingredients, are the fact that I almost always have the ingredients on hand to make it and that it’s probably the healthiest soup that I make. The only fat comes from olive oil and everything else is good veggies and fiber. I buy lentils occasionally and they keep indefinitely. Carrots, potatoes and canned tomatoes I almost always have on hand so it makes for a good lunch when I have the hour to let it all simmer down. There is one other secret about this soup that makes it awesome. It is the star ingredient in my Fakes Fish recipe that I made up. Basically it is this soup, fish and feta baked together. It’s soo good and you can used this soup frozen then thawed with frozen fish to put it together on a weeknight. Win! For my next trick I shall get my son and his “insistant” (his sister) to eat this soup regularly…

Prep time:1 hr

Freeze: Yes

Reheats: Yes

Kid friendly tasks: Carrot stick tester

Ingredients

  • 1.5 c brown lentils
  •  ¼ c olive oil
  • 1 tbsp minced garlic
  • 1 large onion chopped
  • 2 large carrots chopped
  • 3 stalks celery chopped
  • 1.5 q (roughly) water
  • 1 tsp oregano
  • 1 tsp rosemary
  • 2 bay leaves
  • 1 can diced tomatoes
  • 1 medium potato, diced
  • 1 tsp Parsley
  • 1 tbsp red wine vinegar
  • 2 tsp salt + salt and pepper to taste

Directions

  1. Heat the oil and add the chopped onions, garlic, carrot, celery, and lentils. Cook over medium heat 5 minutes.
  2. Add the chopped potatoes and can tomatoes (with juice). Add water, oregano, salt, rosemary, bay, parsley and red wine.
  3. Cook over low heat, covered one hour or until everything is soft

Enjoy!

Greek Lentil (Fakes) Soup

Greek Lentil (Fakes) Soup

 

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