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Faki (Hellenic Lentil Soup)

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup lentils

  3. 1 medium onion -- chopped

  4. 2 garlic cloves -- up to

  5. 3 chopped

  6. 1 celery stalk -- chopped

  7. 3 plum tomatoes -- fresh, and juices

  8. -- -or- 5 Italian type plum tomatoes

  9. 1 bay leaf

  10. 4 parsley sprigs

  11. mint -- fresh, basil or -- other favorite herb

  12. 1/4 cup olive oil

  13. 1 pinch - salt

  14. 1 pinch - pepper

  15. 3 tablespoons vinegar

  16. oregano -- dried, for garnish

Instructions Jump to Ingredients ↑

  1. "This recipe also appeared in my cookbook, The Food of Greece".

  2. Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms.

  3. SERVES:8

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