GREEK LENTIL SOUP (FAKES SOUPA)
This Greek Lentil Soup Recipe (Fakes Soupa) is a hearty, healthy vegan soup packed with flavor from fresh herbs, tomatoes, and a generous amount of extra-virgin olive oil and red wine vinegar added at the end. Slow cooker and Instant Pot optional!
Provided by Elizabeth Lindemann
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
- Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
- Add the garlic, sauté until fragrant (about 30 seconds).
- Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
- Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
- Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
- Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
- Serve!
Nutrition Facts : Calories 330 kcal, Carbohydrate 43 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 1223 mg, Fiber 19 g, Sugar 6 g, ServingSize 1 serving
YELLOW SPLIT PEA SOUP WITH LEMON
This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!
Provided by dicentra
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
- Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
- Melt butter and olive oil in a skillet over medium heat.
- Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
- Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
- Check for salt and cumin and add more of each if desired.
- Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.
Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7
GREEK SPLIT PEA SOUP WITH LEMON
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
- For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
- Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.
AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)
Creamy and super tasty! If you' ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
Provided by Eli K. Giannopoulos
Categories Dips
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 248kcal, Sugar 5.6g, Sodium 241.6mg, Fat 7.2g, SaturatedFat 1g, UnsaturatedFat 5.8g, TransFat 0g, Carbohydrate 35.8g, Fiber 13.4g, Protein 12.3g, Cholesterol 0mg
GREEK SPILT PEA SOUP WITH LEMON
A recipe from A Week in a Day, episode Souper Charged. I haven't tried this yet, posting here for safekeeping, it looked so good!
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4-6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
- For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
- Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.
Nutrition Facts : Calories 420.6, Fat 8.1, SaturatedFat 1.1, Sodium 21.9, Carbohydrate 65.3, Fiber 26.6, Sugar 9.5, Protein 25.2
SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL
Categories Soup/Stew Bean Vegetable Sauté Vegetarian Quick & Easy Pea Healthy Vegan Dill Bon Appétit
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
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4.3/5 (6)Category Main CourseCuisine GreekCalories 621 per serving
- Pour 1 liter of water and wait until it starts to boil. Then reduce heat to medium and add the yellow split peas, carrot, celery, potato, bay leaf, Greek saffron, and 5 tablespoons of extra virgin olive oil. Reduce heat to medium-low and simmer partly covered for approximately 30 minutes. Taste the veggies to see if they're soft enough, if not, cook a few minutes more.
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- Cut the potatoes into cubes and add them to the pot. Mix and Saute for 2-3 minutes in low heat.
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GREEK CHICKPEA SOUP - 30 DAYS OF GREEK FOOD
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4.8/5 (16)Servings 4Cuisine Greek, MediterraneanCategory Main Course, Soup
- Sort and rinse chickpeas thoroughly. Leave them overnight in a bowl with plenty of tap water, ideally 12-14 hours. Strain the chickpeas and rinse well using your hand to remove the skins (if any).
- Place them in a pot and bring to boil for 2-3 minutes. Strain and rinse well under tap water. Remove the last remaining skins and clean the pot.
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4.5/5 (2)Category SoupServings 8Total Time 1 hr 15 mins
- Heat oil in dutch oven or large pot, over medium heat. Add onion and jalapeno and cook, stirring frequently, until soft 7-8 minutes. Add garlic, carrots and Italian seasonings, and salute for about 5 minutes, until garlic is fragrant.
- Add stock, water, potatoes, split peas, tomato and bring to a boil, then reduce to a simmer. Cover and simmer until peas are tender, about 45 minutes (up to 1 hour) start checking for soft peas after about 45 minutes.
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- For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy.
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- Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool.
- When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside.
- Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C).
- Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper.
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