GREEK LENTIL SOUP
Make and share this Greek Lentil Soup recipe from Food.com.
Provided by PalatablePastime
Categories Spinach
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
- Add the water, stock, and the rinsed lentils.
- Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
- Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
- Stir in the spinach and simmer uncovered for 15-20 minutes more.
- Re-check seasoning before serving.
Nutrition Facts : Calories 234, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 38, Fiber 17.6, Sugar 4.7, Protein 15.8
GREEK LENTIL SOUP RECIPE (FAKES SOUPA)
A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
- Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
- Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 348kcal, Sugar 2g, Sodium 301.8mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 41.4g, Fiber 7g, Protein 15.6g, Cholesterol 0mg
GREEK LENTIL SOUP
Delicious and hearty Greek lentil soup with fresh, simple ingredients.
Provided by by Jenny | The Greek Foodie
Categories Soup
Number Of Ingredients 15
Steps:
- Rinse the lentils and drain well.
- In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.
- Add the carrots and celery and sauté for 3-5 minutes.
- Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.
- Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).
- Add salt and freshly ground pepper to taste.
- Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.
Nutrition Facts : Carbohydrate 43 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, Sodium 481 mg, Fiber 19 g, Sugar 6 g, Calories 263 kcal, ServingSize 1 serving
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
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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