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Fakes (Greek Lentil Soup)

A hearty and flavorful Greek lentil soup, perfect for a comforting meal. This recipe is packed with vegetables and simple ingredients, making it a healthy and delicious option.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup extra virgin olive oil
  • 2 stalks celery diced
  • 1 cup carrots diced
  • 1 yellow onion yellow onion diced
  • 5 cloves garlic minced
  • 16 ounces lentils
  • 2 teaspoons oregano
  • 4 bay leaves bay leaves
  • 4-5 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups tomatoes diced (canned is fine)
  • 0.5 bunch Italian parsley chopped
  • Salt and pepper to taste
  • 0.25 cup red grape juice vinegar for serving
  • 1 bunch shredded spinach (optional)

Method
 

  1. Heat olive oil in a large saucepan over medium heat. Add onions, garlic, carrots, and celery and cook until soft, about 5 minutes.
  2. Add the lentils, bay leaves and oregano. Cover all with vegetable broth. Reduce the heat to low/medium and slow simmer partially covered for about 20 minutes. Add more water or vegetable broth or even olive oil throughout as needed to keep the lentils covered.
  3. Add the tomatoes and tomato paste, (and the optional spinach). Season with salt and pepper. Continue to slow simmer for 25-30 more minutes, until lentils have softened.
  4. Stir in the parsley, and add the red grape juice vinegar at the end to taste. Serve warm with the bread and additional oil and vinegar.

Notes

For a richer flavor, use homemade vegetable broth. You can also add a squeeze of lemon juice for extra brightness.