Best 2 Greek Lentil Soup Faki Recipes

Faki, a traditional Greek lentil soup, is a hearty and flavorful dish that is perfect for a cold day. This classic Greek comfort dish is made with a combination of lentils, vegetables, and herbs, and is typically served with a side of crusty bread. Lentil soup is not only delicious, but also packed with nutrients, making it a healthy and satisfying meal option. The cooking process is simple and straightforward, requiring just a few basic ingredients and some simmering time. Whether you're a seasoned chef or a beginner in the kitchen, this versatile soup is sure to become a favorite in your home.

Here are our top 2 tried and tested recipes!

GREEK LENTIL SOUP (FAKI)

Greek Lentil Soup (Faki) image

This was my mother's recipes for Faki, which has been one of my favorite soups since I was a child. The natural flavor of the lentils comes through nicely, providing a foundational flavor. The carrots and the celery, vegetables normally used to augment other things, shine in this soup; the sweetness of the carrots and the creaminess of the celery provide a strong middle flavor. The red wine vinegar at the end is absolutely essential. That last addition of an acid top note stretches the flavors and really makes this easy, simply, healthy soup a sure hit on a cold winter's night. Give it a try!

Provided by Itneedslemonjuice

Categories Stew

Time 45m

Yield 1 big pot of soup

Number Of Ingredients 13

Ingredients

1 cup lentils
4 carrots
4 stalks celery
2 (32 ounce) boxes stock
2 tablespoons Greek oregano
salt and pepper
red wine vinegar
1 (14 ounce) can diced tomatoes, with juice
2 cups spinach leaves
2 garlic cloves, minced
1 1/2 cups buglur wheat
cayenne pepper
red pepper flakes

Steps:

Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Give them a quick look over, remove any foreign objects, and dump them into a bowl. Repeat until you have checked all of your lentils. Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins. Throw the lentils into a big soup pot.
Dice your carrots and celery and throw them into the pot as well.
Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium. Cook for 30-40 minutes or until the lentils are done.
To finish the soup, turn the heat to low. Now add the oregano and salt and pepper to taste. The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup. We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking.
Optional Ingredients: Over the years I have tried out other Faki recipes. Here are my favorite additions from those experiments. The bulgur bulks up the soup into more of a stew. Despite how successful the soup can be if you add some (or all) of thee additions, I still most often stick with the basic soup. To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase.

GREEK LENTIL SOUP (FAKI SOUPA)

GREEK LENTIL SOUP (FAKI SOUPA) image

Categories Vegetable Vegetarian

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1 16-oz. pkg. dried lentils
6 oz. can tomato paste
1/2 cup olive oil
2 medium onions, diced
3 cloves garlic, minced
1/2 tsp. black pepper
2 stalks celery, diced
2 carrots, diced
10 cups water
2 tsp. salt
1/4 cup red wine vinegar
Hot sauce (optional)

Steps:

Sort & wash lentils. Place in large pot and add all ingredients, except red wine vinegar. Cover and bring to a boil, reduce heat, and simmer for about 1 1/2 hours. Stir in red wine vinegar and serve.

Tips:

For a vegetarian version of the soup, simply omit the chicken broth and use vegetable broth instead.
If you don't have any fresh vegetables on hand, you can use frozen vegetables instead. Just be sure to thaw them before adding them to the soup.
To make the soup ahead of time, simply cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the soup, simply reheat it over medium heat until warmed through.
Garnish the soup with fresh herbs, such as parsley, cilantro, or mint, before serving.

Conclusion:

Greek lentil soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with protein, fiber, and vegetables, and it is also very affordable. If you are looking for a new soup recipe to try, I highly recommend this one.