Fakes (pronounced fah-khés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!
I don’t like making New Year’s resolutions but I know that I am back to healthy cooking again and I’ll try to keep cooking as healthy as possible.
After all that butter which was consumed during December and gaining a few kilos, I haven’t yet made anything sweet this month and although I am not on a diet at least I am back to cooking more vegetables and legumes and trying to keep the calories low.
Greek cuisine is so simple but yet so delicious because of the quality ingredients added to it.
Greek lentils are cooked without being soaked from the previous night because they are cooked so easily, then all the ingredients are fresh and of course the olive oil used, adds amazing flavour to any dish.
This is one of the recipes I cook very often during cold days. During summer I prefer to make the Cypriot recipe called Fakes Moutzentra.
I cooked this soup a few days ago and this is a twist to my traditional Greek recipe.
If you like you can add more tomato as well as 1 tbsp tomato paste for a red soup.
If you like you can add additional raw olive oil on top as well as more vinegar.
Many people discard the water after boiling the lentils for 10 – 15 minutes. This is how my mother used to do it and I did it for many years, following her instructions. However, this water is not only tasty but also contains all the vitamins and other nutritious properties.
You can find more Lenten Recipes here.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
- 250 grams brown lentils
- 2 medium onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1/4 cup olive oil
- 1 large carrot, finely chopped
- 1 medium potato, diced (optional)
- 1/2 cup finely chopped celery
- 2 ripe tomatoes (or more), peeled and grated
- 1 tbsp tomato paste (optional)
- 1 organic vegetable bouillon
- Salt and pepper to taste
- A pinch of dried oregano
- 1 - 2 bay leaves
- 2 tablespoons red wine or balsamic vinegar
- 750 ml of water (about 3 cups)
- Check if there are any small stones in the lentils and put them in pot and cover them with water.
- Bring to a boil and simmer for fifteen minutes. Drain lentils and keep the water. Set aside.
- Wash the pot and dry or use a new one. Heat the olive oil and sauté the onions until translucent. Add the garlic and sauté together with onions for 1 more minute.
- Add the vegetables, the grated tomato, the bay leaves, the bouillon, salt pepper and oregano as well as the vinegar and reserved water. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, checking at regular intervals so that potato may not stick to the bottom of the pot.
- Add the lentils and simmer covered for about 30 more minutes or until soup is ready and to the desired thickness.
- Serve hot with Greek Kalamata olives and bread (in moderation).
- If you like you can add additional raw olive oil on top as well as more vinegar.
Many people discard the water after boiling the lentils for 10 - 15 minutes. This is how my mother used to do it and I did it for many years, following her instructions. However, this water is not only tasty but also contains all the vitamins and other nutritious properties.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 231Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 98mgCarbohydrates 27gFiber 7gSugar 6gProtein 7g
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Kopiaste and Kali Orexi,