Greek lentil soup
Today my extended family is celebrating Christmas. Which means we’re having a potluck dinner. There won’t be a lot for my sister and I to eat, but that’s ok. My sister, in addition to having celiac also has to watch her carbohydrate intake, so I decided I would make a pot of lentil soup, because in addition to being highly nutritious, and tasty ends up being something she can eat about as much as she wants to. I found this in a book that the sous chef brought in to work a while back, and I made it there a few days ago. It was a hit there, so it should be a hit today as well. It is called Faki, and it is a fairly traditional Greek lentil soup.
I’m making a pretty good sized batch so you may want to scale down the ingredients a bit.
1 pound onions roughly chopped
1 pound carrots roughly chopped (I like carrots)
several cloves of garlic, minced (how much garlic do you like?)
2 pounds of lentils, sorted for extraneous crap, and rinsed well
2 cans diced tomatoes
4 bay leaves
2 tsp marjoram
1 tsp herbes de provence (I love this stuff, and it goes so well in lots of things)
salt and black pepper
water to cover, and more as needed.
red wine vinegar 1 cup (to taste)
This soup is a very easy one to get together. Start by sweating the onions and carrots with a dash of salt in a little vegetable oil until the onions are translucent. Then add the lentils, and mix them in. Next add the tomatoes, bay leaves, all the herbs,and water. Bring it up to a boil, and then turn it down to a simmer. It will need to simmer for roughly 45 minutes, or until the lentils are tender.
That is it, then about five minutes before you serve the soup, add the vinegar. You don’t want it to be overpowering, but you do want to taste it. It will bring a nice balance to the earthiness of the lentils. Serve with some crumbled feta, and enjoy.
This really is a fantastic soup for a cold day, the omnivores will never miss the meat, and your vegetarian friends will be happy too!
Hope everybody had a safe, and happy holiday!