Sunday, August 28, 2011

Lentil Soup Greek Style

Do you Fakes? We do! And we love it! This Food Crawl is all about Lentil Soup, also know as Fakes. This is a vegetarian version of Lentil Soup and is a very similar to any other Lentil Soup with the addition of one other ingredient that is very surprising. That ingredient is Vinegar!

This recipe has been adapted by Yes You Can Cook Greek by Georgia Lyras & Rita Lazarakis.

1 pound Lentils
2 qts water
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 Bay Leaves
1 16 oz can tomatoes, crushed or 1 pound of fresh tomatoes, peeled and crushed
1/4 olive oil
salt and pepper to taste
1/4 vinegar ( I like red wine in this)

Pick over and wash the lentils. Place in a large pot, cover with water and bring to a boil.  After boiling for 2 minutes, drain and rinse the beans and set aside in a bowl.
In your large pot add a little bit of the olive oil and to the olive oil saute the onions, celery, carrots, and garlic until just tender. Add the Lentils, the  2 quarts of water and the bay leaves.  Bring to a boil and then reduce heat and let simmer, partially covered for 20 minutes.
Stir in the tomatoes and the olive oil and return to a boil. Reduce heat to low, partially cover and simmer an additional 30 minutes or until the lentils are tender. Add salt and pepper to taste and stir in the vinegar.
Serve this with some toasted pita bread and a greek salad and you'll have a delicious, complete meal.
I like to serve this with a shot of olive oil and vinegar on the side.  The extra drizzle of olive oil just floating on top is a tasty touch that you will just love. My family loves the vinegar, and a little bit goes a long way.

Kali Orexi

No comments:

Post a Comment