Best 7 Greek Lentil Soup Fakes Recipes

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)

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!

GREEK LENTIL SOUP

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.

FAKES (GREEK LENTIL SOUP RECIPE)

Steps:

• Pick over the lentils and remove any shrivelled pieces and small stones.
• Cover the lentils with warm water for 3 - 4 hours. Change water every hour or so. Drain.
• Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
• While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot and celery, thinly slicing the garlic and grating your potato if you're adding it.
• In a large pot (you can use the same pot you just boiled the lentils in - but dry it first) combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
• Add carrot, celery, garlic and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
• Add the lentils, water (6 cups or enough to cover the lentils by 1 inch), tomato sauce, and the grated potato(or rice if you are using either).
• Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when they are soft to the bite. For those who want, you can add a splash (1 teaspoon or so) of red wine vinegar to each individual portion
• Enjoy!

GREEK LENTIL SOUP (FAKES)

Steps:

• 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.
• You may add more water to the pot if needed and adjust the seasoning accordingly.
• Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.
• To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.
• Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!

GREEK LENTIL SOUP (FAKES)

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.

EV'S LENTIL SOUP (GREEK - FAKESS)

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.

FAKES (TRADITIONAL GREEK LENTIL SOUP)

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.