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Greek Lentil Soup (Fakes Soupa) Recipe

Greek Lentil Soup (Fakes Soupa)

Bushra
A traditional Greek lentil soup made with brown lentils, garlic, and olive oil, finished with red wine vinegar for an authentic Mediterranean taste.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main
Cuisine Greek
Servings 8 servings
Calories 348 kcal

Equipment

  • Deep pan

Ingredients
  

Main Ingredients

  • 500 g brown lentils (17-18 ounces)
  • 5 cups water
  • 1 small red onion chopped
  • 2 cloves garlic finely chopped
  • 2 bay leaves
  • 1/2 cup olive oil
  • 1 tbsp tomato paste optional
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Instructions
 

  • 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!

Nutrition

Calories: 348kcalCarbohydrates: 41.4gProtein: 15.6gFat: 14.7gSaturated Fat: 2.1gSodium: 301.8mgFiber: 7gSugar: 2g
Keyword comfort food, hearty legumes, Mediterranean soup, traditional Greek dish, vegetarian lentils
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