Greek Lentil Soup-Fakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Course
Soup
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Cuisine
Mediterranean, Greek, Vegan
Greek Lentil Soup-Fakes
Description
Greek Lentil Soup-Fakes features dry lentils simmered in water with sautéed onions, garlic cloves cut in big chunks, bay leaves, and tomato paste to create a thick, flavorful soup base. Salt and black pepper season the soup, and it is cooked covered for about 40 minutes until the lentils soften completely.
The texture is hearty but tender, as the lentils break down slightly to thicken the broth. The addition of tomato paste adds subtle tang and depth, while the sautéed aromatics provide sweetness and richness.
The soup is traditionally served with an extra spoonful of olive oil and a drizzle of red wine vinegar on top. This finishing touch brightens the flavors and adds complexity. Optional accompaniments include feta cheese, cured fish, or olives to enhance the Mediterranean character.
Ingredients
- 1 pound lentils dry
- 2 onion chopped
- 1½ tablespoon olive oil plus more for drizzling
- 2-3 garlic cloves, cut in big chunks
- 1-2 bay leaf
- 2 tablespoons tomato paste
- salt
- black pepper
- red wine vinegar for adding during serving
Instructions
- Sauté onion in 1 ½ tablespoons of olive oil until soft.
- Place lentils in a pot adding just enough water to cover them well. Bring to a boil and then dump the water.
- Place lentils in the pot with about 4 cups fresh water, the onion, garlic, bay leaf and pepper. Add the tomato paste and mix until well blended.
- Simmer for about 40 minutes covered (it maybe more) until soft and thick.
- Serve with a spoonful of olive oil and a drizzle of red wine vinegar, add salt as needed. You may accompany with feta cheese or cured fish or olives.
User Reviews
Overall Rating
5
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