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Faki (hellenic lentil soup)
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| Artist: |
_ |
| Categories: |
Eastern European, Greek, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Lentils | | 1
| med | Onion, chopped | | 2
| | Garlic cloves, chopped | | 1
| | Celery stalk, chopped | | 3
| | Plum tomatoes | | 1
| | Bay leaf | | 4
| | Parsley sprigs | | 1/4
| cup | Olive oil | | 1
| pinch | Salt | | 1
| pinch | Pepper | | 3
| tbsp | Vinegar | | | Oregano, for garnish |
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Procedures:
| 1 | Wash lentils in a soup pot. | | 2 | Cover with 8 cups of cold water, and bring to a boil. | | 3 | Cover the pot, turn off the heat, and let stand for an hour. | | 4 | Bring to a boil, and stir in the onion, garlic and celery. | | 5 | Cover and simmer for 30 minutes. | | 6 | Add the tomatoes. | | 7 | Bay leaf, parsley, your favorite herb and half the oil. | | 8 | Simmer for 30 minutes, stirring occasionally. | | 9 | Add enough water to make 8 cups. | | 10 | Remove the bay leaf. | | 11 | Season the soup, and add the remaining oil. | | 12 | Taste, and adjust the seasonings. | | 13 | Serve hot with the vinegar and garnished with oregano, rubbed between your palms. | | 14 | Vilma liacoura chantiles, "diabetic cooking from around the world" |
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