How to Make Easy Greek Lentil Soup | Fakies

LENTIL SOUP | FAKIES
This soup is traditionally served during Lent, the season preceeding Greek Easter. It’s completely vegan and very nourishing. I make it year-round for my family because it is so healthy and hearty. It was also a very popular menu item at our Greek restaurant.
Makes 6-8 Servings
Timing: 10 minutes prep, 40 cooking
Ingredients
1 16oz bag brown lentils
1 yellow onion, finely chopped
5 cloves of garlic, finely chopped
2 carrots, finely diced
½ tsp cumin
¼ cup olive oil
2 bay leaves
3 tbsp white vinegar
10 cups water + 2 tablespoons
½ cup vegetable stock
2 tbsp tomato paste
2 tsp salt
½ tsp pepper
Optional: red wine vinegar for serving
Instructions
In a large pot, add the olive oil and bring to medium heat.
Once the oil is hot, add the onion and chopped garlic and sauté until fragrant and onions are becoming translucent, about 2-3 minutes.
Add the carrots and continue to sauté for an additional 2 minutes.
Add the lentils and stir to coat with the oil and vegetable mixture.
Add the vinegar, and stir to combine. You’ll hear a sizzle and this is okay!
Add the cumin and bay leaves and stir to combine. Once combined, add 10 cups of water and ½ cup of vegetable stock. Bring this to a boil, turn the heat down to a simmer, cover it and let it cook for about 40 minutes.
Mix the remaining 2 tbsp of water with the tomato paste, bring the heat back up on the pot of soup add the mixture to the soup. Let the soup come back to a simmer, and it’s ready to serve!
Add additional vinegar while serving if you’d like and enjoy!

[@christinagreaves6801]

That's one yummy soup!

[@ponobear]

Did you use dried uncooked lentils?

[@NikkisModernMediterranean]

Yes @ponobear

[@ponobear]

@@NikkisModernMediterranean Thanks for replying! I will try this recipe. I have dried uncooked lentils in my pantry

[@peuko1]

Traditionally we don't add carrots? Really? Cumin? In lentil soup? Tomato paste? Why not grate some nice fresh tomatoes?