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 the calories low.
Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!
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 Soupa (Greek Lentil Soup) my way
Preparation time:10 minutes
Cooking time: about 1 hour
- 250 grams brown lentils
- 2 medium onions, finely chopped
- 2 cloves of garlic, finely chopped
1/4 cup olive oil
1 large carrot, finely chopped
1 medium potato, diced
1/2 cup finely chopped celery
- 2 ripe tomatoes (or more), peeled and grated
1 tbsp tomato paste (optional)
- Salt and pepper to taste
- A pinch of dried oregano
1 – 2 bay leaves
- 2 tablespoons red wine or balsamic vinegar
- 750 ml of water (about 3 cups)
- Check if there are any small stones in the lentils and put them in pot and cover them with water.
- Bring to a boil and simmer for fifteen minutes. Drain lentils and set aside.
- Wash pot and dry or use a new one. Heat the olive oil and sauté the onions until translucent. Add the garlic and sauté together with onions for 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 the lentils and simmer covered for about 30 more minutes or 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.
You can find more Lenten Recipes here.
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.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Coconut Red Lentil Soup
Kopiaste and Kali Orexi,