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Evs Lentil Soup Greek -Fakess

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Ingredients

Adjust Servings:
1 lb small dried brown lentils, picked over and rinsed
1/2 cup bulgur wheat (optional) or 1/2 cup pearl barley (optional)
2 large onions, minced
5 garlic cloves, quartered
4 medium carrots, grated fine
2 1/2 tablespoons tomato paste
3 large bay leaves
2 teaspoons salt, to taste (or you can use 3 beef stock cubes with 1/2 tsp salt for this amount)
1/4 teaspoon pepper
2 1/2 quarts boiling water

Nutritional information

336.8
Calories
151 g
Calories From Fat
16.8 g
Total Fat
2.3 g
Saturated Fat
0 mg
Cholesterol
526.7 mg
Sodium
34.8 g
Carbs
15.3 g
Dietary Fiber
4.8 g
Sugars
12.6 g
Protein
312 g
Serving Size

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Evs Lentil Soup Greek -Fakess

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    Cuisine:

    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.

    • 160 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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