GREEK CUISINE RECIPES
Lentil soup (φακές)
- good source of iron
- good source of protein
- good source of fiber
- good source of calcium
- good source of magensium
Tips & tricks
Lentils do not need to be presoaked. Dried legumes like lentils may often have other particles like stones or other grains which must be removed. Once all particles have been removed rince the lentils in water and drain the water. See our video on how to prepare the lentils for lentil soup.
One thing you need to be careful in this recipe is the amount of salt you use. Add more salt and vinegar but in very small increments. Lentil soup is very sensitive to salt or vinegar.
- Fill the pot with water and thoroughly rinse the lentils. Drain all the water.
- Fill the pot with 2L of fresh water.
- Add the shredded onions and garlic. Add the oregano.
- Turn heat to medium-high and bring to a boil (it should take about 15 minutes).
- Cook with the pot covered.
- Mix the tomato paste with the water.
- Add a pinch of sugar and set aside.
- Once the boiling begins lower heat to medium-low and simmer for 30 minutes with lid on.
- After half an hour of cooking add the oil, salt, tomato paste mixture and the bay leaf.
- Here we are after 1 hour of cooking.
- Add an additional 200ml of of water, and continue cooking.
- Add the 2 tbsp of vinegar.
- After 1 hour and 20 minutes the lentil soup is ready.
- Add more salt and vinegar to taste, but in very small amounts. Lentil soup is very sensitive to salt or vinegar.