Fakes Soupa

(Greek-Style Lentil Soup)

January 6: National Bean Day

We blogged before about a Syrian lentil soup with lemon recipe from Highlander’s colleague, Sol. S. This one is from Islander’s former classmate, A.W., who shared a Greek-style recipe called “fakes soupa”. Green lentils are simmered with carrots, celery and onions in a vegetable broth seasoned with oregano, an herb commonly found in the Mediterranean region. This lucky lentil dish is great for those who have resolved to eat healthier in the new year as well as for those who want to eat legumes on National Bean Day.

Recipe

(From A.W.)

Ingredients

• 3 cups green dried lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced 
• 2 celery stalks, diced 
• 4 cups vegetable stock
• 2 cups water
• 4 bay leaves
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons oregano, dried
• Salt and black pepper to taste
• 2 tablespoons red wine vinegar

Directions

Rinse and drain the dried green lentils in a colander. Set aside. Chop the onions, peel and dice the carrots and chop the celery stalks.

In a large pot, heat olive oil over medium heat. Add the onions, garlic , carrots and celery. Saute until softened (around 5 minutes). Add the green lentils.

Pour in the vegetable stock and water. Stir in the parsley and bay leaves.

Season with oregano, salt and pepper. Turn the heat to medium low, cover the pot and simmer for 45 minutes. Add a cup or two of water if the lentils absorbed the liquid. Cover, cook for 5 more minutes and adjust salt and pepper seasoning. Uncover and stir in the red wine vinegar. Ladle into soup bowls and serve hot.

Notes

• Garnish this lentil soup with feta cheese and parsley.
• While lentils and beans are used interchangeably, there are slight differences between the two legumes. Learn more about them here.
• Look for other legume and bean recipes by searching our blog.