Hard Soup

Greek Lentil Soup (Fakes)

Name: Greek Lentil Soup (Fakes)
Prep time: 28 min
Cook time: 75 min
Total time: 103 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 8 ounces brown lentils; 0.25 cups olive oil; 1 medium onion , minced; 1 large carrot , chopped; 1 tablespoon minced garlic; 1 quart water; 2 bays leaves; 1 teaspoon dried oregano; 1 pinch crushed dried rosemary , Optional; 1 tablespoon tomato paste; salt and ground black pepper to taste; 1 teaspoon olive oil , or to taste; 1 teaspoon red wine vinegar , Optional

Total Time

1h 43m

28m prep · 75m cook

Servings

4 people

Rating

—

Difficulty

Hard

106 views

Gluten Free Kosher Vegan Vegetarian Dairy Free Nut Free Legumes / Beans Vegan Gluten-Free Nut-Free Fried asian filipino korean sweet savory umami european greek mediterranean middle eastern region kosher healthy_fats sour plant_based french italian turkish bitter middle eastern soup

Greek lentil soup orfakes(pronounced "fah-kehs") is a staple in the Greek kitchen and an incredibly 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.

Ingredients

8 ounces brown lentils
0.25 cups olive oil
1 medium onion , minced
1 large carrot , chopped
1 tablespoon minced garlic
1 quart water
2 bays leaves
1 teaspoon dried oregano
1 pinch crushed dried rosemary , Optional
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil , or to taste
1 teaspoon red wine vinegar , Optional

Instructions

1

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.
2

Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
3

Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.