The traditional, old school recipe of ‘Fakes Soupa’, is made with onion, garlic, bay leaf and olive oil. It is a weekly staple in any Greek household, due to its high nutritional value, great taste and low cost.
Throughout the years it has evolved, and each home makes its own additions. Carrots, tomatoes in paste or chopped, red wine and even celery can be added to enrich the flavour of this delightful soup.
Here is our favourite version, meant to be eaten sprinkled with vinegar traditionally, or lemon juice. Serve it with bread and any smoked, dried fish, Greek village sausage, or just feta cheese.
INGREDIENTS (SERVES 4-6 PEOPLE)
- 500g Greek lentils
- 2 medium sized onions, sliced in thin wedges
- 1 clove of garlic (optional)
- 2-3 carrots, sliced
- 2 tbsp tomato paste
- 125ml extra virgin olive oil
- 2 dried bay leaves
- 1 tsp dried oregano
- Vinegar
- Salt and pepper
METHOD
- Rinse and strain the lentils with cold water in a large colander.
- Place them in a large pot and add the chopped onion, carrots, tomato paste, bay leaves and garlic if you are using it.
- Add about 6 cups of water and bring to a boil.
- Lower the heat to medium, cover, and boil for 30 minutes.
- Add the olive oil, salt and pepper to taste, the oregano, a dash of vinegar and let boil for a further 30 minutes, or until the soup thickens substantially.
- When the soup is ready, serve with an extra drizzle of olive oil and sprinkle with lemon juice or vinegar.
