The South Arm Multicultural Community Kitchen made a Greek Lentil Soup (Fakes) in line with the Greek theme menu.
Fakes (pronounced “Fah-kehs”) is a staple in the Greek kitchen. It is a filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, it lifts the lentils and adds another dimension of flavor.
Brown lentil is a good source of iron.
Ingredients
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, finely chopped
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red wine vinegar, or to taste (optional)
- 1 tablespoon organic chicken bullion (optional)
Source: South Arm Community Kitchen
Instructions
 Place lentils in a large saucepan; add enough water to cover by 1 inch. Let soak. |
 Heat olive oil in a saucepan over medium heat. Add onion and cook until softened and turned translucent, about 5 minutes. |
 Add garlic and carrot. Cook for a few more minutes. |
 Add drained lentils. |
 Add oregano, rosemary and bay leaves. |
 Add water and chicken bouillon (if using).
Bring to a boil, reduce heat to medium low, cover and simmer for 10 minutes. |
 Stir in tomato paste and season with salt and pepper.
Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. |
 Drizzle with 1 teaspoon olive oil and red wine vinegar before serving.
Garnish with chopped parsley. |
