Fakes - Greek Lentil Soup
MediterraneanSoupshigh proteincomfort foodbudget friendlyhigh fiberone pot
33g protein
Recipe by Nikoleta · @surovadcerka
Fakes is an everyday Greek soup, and everything about it is cheap except the olive oil, which is where it refuses to compromise. Four tablespoons go in at the start to soften the onion and carrot, and more goes over the top at the table. That's not excess — it's the dish.
The vinegar at the end matters just as much. Lentils, tomato paste and bay make something deep and slightly heavy, and a splash of red wine vinegar stirred in off the heat cuts straight through it. Add it at the end, not during cooking, or the sharpness simply boils away.
Seventy minutes, four servings, 33 g of protein each, no allergens at all, and it costs almost nothing to make.
Ingredients
main
- 500 g brown lentils
- 90 ml olive oil
- 200 g onion
- 200 g carrot
- 3 cloves garlic cloves
- 2 tbsp tomato paste
- 2 pieces bay leaves
- 1 1/2 L water
- 1 1/2 tbsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp red wine vinegar
How to make it
- Place the lentils in a bowl, cover with boiling water, and set aside to soak while you prepare the vegetables.
- Heat 4 tablespoons (60 ml) of the olive oil in a large casserole or heavy-bottomed pot over medium-low heat. Peel and finely dice the onion and carrot, adding them to the pot as you go. Sauté for 8–10 minutes until the onion is soft and translucent.
- Peel and finely grate or crush the garlic into the pot. Cook for 1 minute more, stirring, until the raw garlic scent disappears.
- Stir in the tomato paste and cook for 30 seconds. Drain and rinse the soaked lentils, then add them to the pot along with the bay leaves and 1.5 litres of water. Stir everything together.
- Bring the soup to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 30 minutes, or until the lentils are completely tender and the soup has thickened slightly.
- Season with salt and black pepper, stir well, and cook uncovered for a further 10 minutes to let the flavours meld.
- Remove the bay leaves. Stir in the red wine vinegar and the remaining olive oil (about 2 tablespoons). Taste and adjust seasoning if needed.
- Serve with bread and a drizzle of extra virgin olive oil.
Nutrition
675Calories
33 gProtein
91 gCarbs
22 gFat
17 gFiber
per serving
