Best Fakes Greek Lentil Soup Recipes

GREEK LENTIL SOUP (FAKES)

Greek Lentil Soup (Fakes) image

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Provided by Diana Moutsopoulos

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
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

Steps:

Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. 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, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g

FAKES (TRADITIONAL GREEK LENTIL SOUP)

Fakes (Traditional Greek Lentil Soup) image

This is my mum's way for fakes. Its a very common soup, perfect for the cold days, tasty and very healthy! It can be made without any tomato but then oregano must be added. I always make it red (with tomato).

Provided by katia

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb dry lentils
1 onion, chopped
2 garlic cloves, whole so we can remove them later
2 bay leaves
1 tablespoon tomato paste
5 tablespoons olive oil
2 tablespoons vinegar
salt, pepper
water

Steps:

Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.

Nutrition Facts : Calories 368, Fat 17.5, SaturatedFat 2.4, Sodium 36.7, Carbohydrate 38.2, Fiber 17.9, Sugar 2.8, Protein 15.2

LENTIL SOUP, GREEK STYLE (FAKES)

Lentil Soup, Greek Style (Fakes) image

This is a family favorite. Served with some grilled pita bread and a greek salad this is a most delicious meal.

Provided by Lorraine M Sules @LorraineM

Categories Other Soups

Number Of Ingredients 11

Ingredients

2 - carrots, chopped
2 - celery stalks, chopped
1 - medium onion, chopped
2 - bay leaves
1 pound(s) lentils
1 can(s) crushed tomatoes (28 ozs)
2-3 clove(s) garlic, chopped
2 quart(s) water
1/4 cup(s) olive oil
1/4 cup(s) red wine vinegar
- salt and pepper to taste

Steps:

Pick over and wash the lentils. Put them in a large pot covered with water and bring to a boil for 2 minutes. Remove from heat, drain and rinse Lentils and set aside.
In a large pot add 1 tsp of the olive oil and saute celery, garlic, onions, and carrots, until tender, approx 5 minutes
Add Lentils, bay leaves, salt and pepper and 2 quarts of water. Bring to a boil and cover partially for 20 minutes.
Stir in tomatoes and oil and return to a boil. Reduce heat to low, partially covered and simmer for 30 minutes or until Lentils are tender.
Remove the bay leaves, add vinegar and adjust seasoning. Ladle into bowls and serve with crispy toasted pita bread.
*optional - drizzle a little bit of extra virgin olive oil on top of each bowl of soup. It adds such a beautiful flavor to the finished soup. Kali Orexi (Hearty Appetite)

FAKES - GREEK LENTIL SOUP

Fakes - Greek Lentil Soup image

Lentil soup seems to be a comfort food for many different cultures. This one is a Greek version taken from Cooking with Loula-Greek recipes from my Family to Yours by Alexandra Strata

Provided by Carolyn Haas @Linky1

Categories Bean Soups

Number Of Ingredients 6

Ingredients

16 ounce(s) package brown lentils
3/4 cup(s) canned, diced tomatoes (or 3 tomatoes grated)
1 large onion, finely chopped
2-3 clove(s) garlic
2 - bay leaves
- salt, pepper, oregano

Steps:

In a pot, cover lentils with water and boil for 5 minutes. Drain.
Dry the pot, or in a different pot, cover bottom of pot with thin layer of olive oil. Place over medium heat, add lentils, stir to coat, then add about 6 cups of water.
Add tomatoes, onion, garlic, bay leaves and pepper. Bring to boil, then lower heat to simmer for about 40 minutes. Season with salt and pepper taste. Continue to cook until lentils are soft, but not mushy.
If soup seems too thin, remove a cupful and puree with immersion blender until smooth, the add back to the pot. To serve, drizzle with olive oil and sprinkle some crushed oregano leaves to taste. Decorate with sprig of fresh oregano if desired.