Fakí
Greek Lentil Soup
Ingredients
- 1 lb. lentils
- 3 tbsp. olive oil
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 2 carrots peeled and cut into ½-inch-thick slices
- 2 cloves garlic finely chopped
- 1 bay leaf
- ½ tsp. pepper
- 1 tsp. oregano
- 2 tbsp. tomato paste
- 8 cups cold water
- 1 tsp. salt
- ⅓ cup red-wine vinegar*
- ½ cup chopped fresh parsley
Instructions
- Spread lentils evenly on a cookie sheet.
- Pick out any small stones or foreign objects.
- Rinse thoroughly in a colander with cold water.
- In a large kettle, heat olive oil over medium-high heat.
- Add onions, celery, and carrots, sautéing for 5 minutes.
- Add lentils, garlic, bay leaf, pepper, oregano, tomato paste, and 8 cups cold water (or enough to cover).
- Bring to a boil.
- Cover the kettle and simmer over low heat for 1 hour.
- Add more water if the soup becomes too thick.
- Add salt and vinegar to the lentil mixture, stir well, and cover.
- Continue simmering, stirring occasionally, for an additional 30 minutes or until lentils are tender.
- Stir in chopped parsley and serve the soup in individual bowls.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Greek Lentil Soup with a medium-bodied red wine like Xinomavro or a Cabernet Sauvignon. The wine’s structure and fruitiness will complement the earthy flavors of the lentils and enhance the overall dining experience. Cheers!
Nutritional Information
Calories: 280 kcal | Carbohydrates: 44 g | Protein: 14 g | Fat: 6 g | Fiber: 15 g | Sugar: 3 g
