Faki soupa / Lentil soup

Lentils and beans are widely used in Greece. Lentil soup can be made in a number of ways, we have chosen brown lentils in this variety, but it’s entirely up to you. The soup is served hot or warm with fresh, crusty bread.

  • 0,2 l brown lentils + water
  • 2 to 3 tablespoons olive oil
  • 1 small onion
  • 2 garlic cloves
  • 1 carrot
  • 1 / 2 small leek
  • 1 tomato
  • 3 finely chopped, sundried tomatoes
  • 1 tablespoon tomato paste
  • 0,5 l water
  • 1 stock cube
  • dried celery leaves or oregano
  • salt, pepper

Boil lentils in water for five minutes, discard the water. Cut the vegetables in small pieces and sauté them lightly in oil. Add the tomato puree, water and spices as well as the pre-cooked lentils. Gently boil under lid for about half an hour, taste if the lentils are tender or need to cook some more. The soup should be thick, almost like a stew.

Serves 2

Adding a can of tomatoes instead of tomato puree, sun dried tomatoes and fresh tomatoes, makes a simpler version of the soup,. If so, reduce the amount of water. Also, the result will be just fine without the leek.

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