LENTIL SOUP, GREEK STYLE (FAKES)
This is a family favorite. Served with some grilled pita bread and a greek salad this is a most delicious meal.
Provided by Lorraine M Sules @LorraineM
Categories Other Soups
Number Of Ingredients 11
Steps:
- Pick over and wash the lentils. Put them in a large pot covered with water and bring to a boil for 2 minutes. Remove from heat, drain and rinse Lentils and set aside.
- In a large pot add 1 tsp of the olive oil and saute celery, garlic, onions, and carrots, until tender, approx 5 minutes
- Add Lentils, bay leaves, salt and pepper and 2 quarts of water. Bring to a boil and cover partially for 20 minutes.
- Stir in tomatoes and oil and return to a boil. Reduce heat to low, partially covered and simmer for 30 minutes or until Lentils are tender.
- Remove the bay leaves, add vinegar and adjust seasoning. Ladle into bowls and serve with crispy toasted pita bread.
- *optional - drizzle a little bit of extra virgin olive oil on top of each bowl of soup. It adds such a beautiful flavor to the finished soup. Kali Orexi (Hearty Appetite)
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
EV'S LENTIL SOUP (GREEK - FAKESS)
In honour of Mirjam. This soup is called Fakess (pronounced 'fahKESS') in Greek. It is very good. This belongs to that category of Greek cooking called 'Ladera' which, literally translated, means 'made of oil'. Olive oil is not just a fat, it is a key ingredient and flavour booster and is totally necessary. When my oldest son was turning 4 and I asked him what he wanted for his birthday dinner, this is what he ordered. I've given directions for both conventional cooking and crockpot - which I tried today. The pearl barley is not traditional, but we really like it. I think it's the aftermath of a Campbell's Beef with Vegetables and Barley fixation I had in the a long time ago.
Provided by evelynathens
Categories Lentil
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cover lentils with boiling water and allow to boil for 10 minutes.
- Drain lentils of this 'first boiling' (greeks think that this process makes the lentils easier to digest - I prefer it).
- Put lentils back into pot.
- Add bulgar or barley (if using), onions, garlic, carrots, tomato paste, bay leaves, salt and pepper.
- Pour 2 ½ quarts of boiling water over lentils, bring to a boil.
- When mixture boils, decrease temperature to leave the lentils cooking at a simmer and cook, covered, for 1 ½ hours.
- Add olive oil and balsamic vinegar and simmer ½ an hour longer.
- Taste.
- If the lentils are still too firm to the bite, allow to cook until they are tender and soup has thickened (soup will continue to thicken as it cools).
- If the soup is too thick, you can thin with a little hot water.
- Traditionally, we eat this soup with lots of Kalamata olives, feta cheese and crusty bread.
- I serve half the soup on one day and freeze the other half (it freezes beautifully) to serve on another day when I'm too busy to cook.
- Crockpot Version: Put all the ingredients except for olive oil and balsamic vinegar into your crockpot.
- Cook on low for 7 hours.
- Add olive oil and balsamic vinegar and cook a further 2 hours.
- Ev's notes: You can enrich this already delicious soup by making a couple of variations. Add 1/2 lb of minced bacon, but cut back the olive oil to a couple of tablespoonfuls; or add 1 lb of sliced sausage, like Kielbasa. Again, cut back on the oil.
- New note: (added Dec. 27, 2004) I have taken to adding 1/2 cup bulgur wheat to this soup when I add all the other ingredients; it makes the soup more nutritionally complete if totally vegetarian, and really good and hearty; I strongly urge you try this version.
- Freezer Note: This makes quite a lot of soup - definitely enough for 2 meals (plus a little extra for the super-hungry) for my family of 5. I have taken to freezing half the batch to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering inches Just defrost in microwave, reheat well and serve.
Nutrition Facts : Calories 336.8, Fat 16.8, SaturatedFat 2.3, Sodium 526.7, Carbohydrate 34.8, Fiber 15.3, Sugar 4.8, Protein 12.6
FAKES (TRADITIONAL GREEK LENTIL SOUP)
This is my mum's way for fakes. Its a very common soup, perfect for the cold days, tasty and very healthy! It can be made without any tomato but then oregano must be added. I always make it red (with tomato).
Provided by katia
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
- Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.
Nutrition Facts : Calories 368, Fat 17.5, SaturatedFat 2.4, Sodium 36.7, Carbohydrate 38.2, Fiber 17.9, Sugar 2.8, Protein 15.2
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- Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.
- Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.
- Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.
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