Ingredients
-
1
-
1/2
-
2
-
5
-
4
-
2 1/2
-
3
-
2
-
1/4
-
2 1/2
-
-
-
-
-
Directions
Ev’s Lentil Soup (Greek – Fakess),In honour of Mirjam. This soup is called Fakess (pronounced ‘fahKESS’) in Greek. It is very good. This belongs to that category of Greek cooking called ‘Ladera’ which, literally translated, means ‘made of oil’. Olive oil is not just a fat, it is a key ingredient and flavour booster and is totally necessary. When my oldest son was turning 4 and I asked him what he wanted for his birthday dinner, this is what he ordered. I’ve given directions for both conventional cooking and crockpot – which I tried today. The pearl barley is not traditional, but we really like it. I think it’s the aftermath of a Campbell’s Beef with Vegetables and Barley fixation I had in the a long time ago.,I love Greek lentil soup and wanted to replicate a local greek church’s takeout soup and this will satisfy my cravings….used french green lentils and forgot to add the barley and totally enjoyed this soup.
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Steps
|
1
Done
|
In a Large Pot, Cover Lentils With Boiling Water and Allow to Boil For 10 Minutes. |
|
2
Done
|
Drain Lentils of This first Boiling (greeks Think That This Process Makes the Lentils Easier to Digest I Prefer It). |
|
3
Done
|
Put Lentils Back Into Pot. |
|
4
Done
|
Add Bulgar or Barley (if Using), Onions, Garlic, Carrots, Tomato Paste, Bay Leaves, Salt and Pepper. |
|
5
Done
|
Pour 2 Quarts of Boiling Water Over Lentils, Bring to a Boil. |
|
6
Done
|
When Mixture Boils, Decrease Temperature to Leave the Lentils Cooking at a Simmer and Cook, Covered, For 1 Hours. |
|
7
Done
|
Add Olive Oil and Balsamic Vinegar and Simmer an Hour Longer. |
|
8
Done
|
Taste. |
|
9
Done
|
If the Lentils Are Still Too Firm to the Bite, Allow to Cook Until They Are Tender and Soup Has Thickened (soup Will Continue to Thicken as It Cools). |
|
10
Done
|
If the Soup Is Too Thick, You Can Thin With a Little Hot Water. |
