Lentil Soup - Greek Style (Fakes)

 Lentil Soup-Greek Style (Fakes)

 

Cook time: 60 min

Prep: 10 min

Serves: 6 -8

 

Lentil soup soup dates back to ancient Greece when Aristophane’s described it as the “sweetest of delicacies”. Lentil soup continues to be staple of Greek cooking, especially during times of fasting.

 

1-pound lentils	6-8 cups water or chicken stock
2 tablespoons olive oil	2 fresh bay leaves
1 white onion, chopped	6 tablespoons tomato paste
2 carrots, chopped 2 celery sticks, chopped	4-5 tablespoons olive oil Salt, to taste
2 garlic cloves, chopped	Red wine vinegar, to taste

 

In an 8-quart stock pot, sauté onion, carrots and celery in 2 tablespoons olive for 3-4 minutes. Add garlic and sauté for about another minute. Add water or chicken stock, bay leaves, tomato paste and lentils to stock pot. Bring to a boil and then simmer for 1 hour or more. Once cooked, slowly stream in 4-5 tablespoons olive oil into lentil soup. Add salt. Remove bay leaves and serve. Drizzle red wine vinegar to taste per individual.

 

Tips:

1. It's really not necessary to rinse lentils. See the well reference articles regarding the help benefits of lentils at https://www.medicalnewstoday.com/articles/297638
2. You may substitute vegetable stock for water.
3. Some may prefer adding the red wine vinegar to the lentil soup before serving or others prefer serving the soup without the red wine vinegar allowing the diner to add their own red wine vinegar to taste.
4. Others sauté 2 chopped shallots, with onions. Sautéed  green/red/yellow chopped peppers or shaved brussel sprouts may be added to cooked lentils (your choice of favorite vegetables). Add a dollop of yogurt or crumble feta on cooked lentils, if you like. And or may add chopped apple sausage. Some season with Trader Joes "21 seasonings".