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 calories low.

Fakes (pronounced fakhés) is the Greek lentil soup, which is vegan and so healthy.  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.

Fakes Tomato Soup

Fakes Soupa (Greek Lentil Soup) my way

Preparation time:10 minutes

Cooking time: about 1 hour

Serves:  4 – 5

Ιngredients:

  • 250 grams brown lentils
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 large carrot, finely chopped
  • 1 medium potato, diced
  • 2 ripe tomatoes (or more), peeled and grated
  • 1 tbsp tomato paste (optional)
  • 1 sprig of celery
  • 2 bay leaves
  • 2 tablespoons wine or balsamic vinegar
  • 1/4 cup olive oil
  • 750 ml of water (about 3 cups)
  • Salt and pepper to taste
  • A pinch of dried oregano

Directions:

Check if there are any small stones in the lentils and after cleaning them put them in a sauce pan and cover them with water.

Bring to a boil and simmer for five minutes. Drain lentils in a strainer and set aside.

Wash pot and dry or use a new one and heat the olive oil and sauté the onions  until translucent.  Add the garlic and sauté together with onions 1 more minute.

Add the vegetables, the grated tomato, the bay leaves, salt pepper and oregano as well as the vinegar and 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 lentils and simmer covered for about 30 more minutes 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.

I am sending this hearty soup to No Croutons Required, hosted by Lisa, of Lisa’s Vegeterian Kitchen.

I am also sending it to Deb, of Kahakai Kitchen, hosting Souper Sundays.

On the way to My Legume Love Affair – Seventh Helping host by Srivalli, Event created by Susan, of The Well- Seasoned Cook.


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Χωρίς σχόλια on Fakes Soupa (Greek Lentil Soup)

  1. Ο/Η Peter G λέει:

    Very healthy Ivy and quite tasty too! I know what you mean about those unwanted Xmas kilos!

  2. Ο/Η Srivalli λέει:

    Thanks for the lovely entry Ivy..that really looks yummy!

  3. Ο/Η Rosa λέει:

    It looks delicious and healthy! Yummy!

    Cheers,

    Rosa

  4. Ο/Η Joan Nova λέει:

    Looks good, Ivy, especially with the hunk of bread and bowl of olives!

  5. Ο/Η Sam Sotiropoulos λέει:

    Ah yes, fakes are a standard meal in every Greek household. We have at least once a week. They really do make for an excellent and healthful meal.

  6. Ο/Η maria λέει:

    One of my favorites Ivy, and luckily one of my children’s favorites as well. Both my Giagiades, my mom and I have always made it the way you have with plenty of onion, garlic, carrots, celery, bay leaf, a bit of tomato and a little vinegar to round things out at the end. I like your addition of potato as it makes the soup a bit heartier.

  7. Ο/Η elly λέει:

    I used to not like fakes as a child (or so I thought) but I LOVE them now. It’s one of my favorite soups! Looks great, Ivy and very healthy! I haven’t technically baked sweets either, but last night I remembered some frozen chocolate chip cookie balls I had saved, and baked them. lol!

  8. Ο/Η Happy Cook λέει:

    This soup looks yummy and delicious and really filling too.
    Wish i had that bowl , it is really cold here.

  9. Ο/Η Hopie λέει:

    Oh good, I have lots of lentils to use and pretty much all the other ingredients too. I’m going to have to make this soup!

  10. Ο/Η Lisa λέει:

    Thanks for this tempting entry Ivy. I was looking forward to your submission and you did not disappoint!

  11. Ο/Η Bellini Valli λέει:

    I could use a big bowl of this right now to warm me up from the inside out after a walk around the neighbourhood..it is winter afterall:D

  12. Ο/Η PG λέει:

    A lovely soup full of flavours. I’m sure a good olive oil must give it a wonderful flavour. I recently discovered kalamata olives and love thei flavour better than many other black olives I find here. Isd there something important about the name one should know? Or is it just the region from where it comes? thanks!

  13. Ο/Η Cakelaw λέει:

    A very hearty, warming looking soup Ivy.

  14. Ο/Η Soma λέει:

    Ivy this is a lovely soup! A bowlful with some fresh rustic bread to dunk in it! Beautiful!

  15. Ο/Η Reeni λέει:

    What a delicious, warm and comforting soup!

  16. Ο/Η debinHawaii λέει:

    What a gorgeous soup! I love lentils and this sounds so good and healthy too. Thanks for sharing it on Souper Sundays! The post is up and your soup looks perfect.

    Aloha,

    Deb

  17. Ο/Η Teresa λέει:

    Hola Ivy. Another wonderful soup to add to my collection. Seems like I eat soup 90 percent of the time during the winter. And I will most certainly have to try this one. Sounds absolutely delicious. Thank you my friend.

  18. Ο/Η Ivy
    Twitter:
    λέει:

    Thank you for your lovely comments.

    P.G. I am glad that you enjoy Kalamata olives. Kalamata is a region in Greece, famous for its production of olives and olive oils. In particular the Kalamata olive is often known as the Greek olive, and is distinct in taste and appearance from most green and black olives. When Kalamata olives are not used for olive oil, which is a fairly common use, they are normally brined, packed in olive oil or pickled in wine vinaigrette.

  19. Ο/Η Choosy Beggar Tina λέει:

    What a lovely soup, Ivy!! We’ve been shoveling so much that there are snow drifts at the foot of our driveway which are 7 feet high – yesterday I would have KILLED for a bowl of lentil soup. Also, your bread looked really, really good. Was it homemade?

  20. Ο/Η Lubna Karim λέει:

    Wow warm, comforting and yummy soup…..

  21. Ο/Η Aparna λέει:

    I know what you mean by healthy cooking, Ivy. Its nice to get back to regular food after calorie overloads. :)
    This looks and sounds a lot like the «dals» we make in India. They’re very tasty, filling and comforting.

  22. Ο/Η sunita λέει:

    This is the third soup I’ve come across today. No that I’m complaining…in fact, the more, the merrier…we adore soups :-)

  23. Ο/Η Peter λέει:

    Always loved Fakkes, always will. That’s how I eat it…psomi, elies and maybe some toursi.

  24. Ο/Η Priya λέει:

    Wow wat healthy soup..just love anything with lentils..yummy soup..

  25. Ο/Η Usha λέει:

    This lentil soup looks really hearty and delicious…

  26. Ο/Η Henia λέει:

    Hello Ivy, Oooo this is what we need on this cold windy … I am making your recipe tonight!

  27. [...] Originally, I had posted the recipe for the Greek lentil soup here as well but now that I have made a separate post, you may see the recipe here. [...]

  28. Ο/Η Lentil soup fakes λέει:

    [...] Ivy from “Kopiaste” shares her version of fakes here [...]

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