Greek Lentil Soup
I make Adasi, but just had to try lentils Greek style (Fakes, pronounced ‘Fah-kehs’). The two recipes are very similar, with the inclusion of the wonderful Mediterranean dried herbs to Fakes. I came across Greek oregano a while ago while digging around an herbal store here in town, and purchased it, even though had no specific recipe for it. Today’s lentils seemed fit to try my exotic new herb for the first time, and it kicked ass. Regular oregano is good, but Greek oregano is gooder.
Ingredients (serves 3-4):
- 1 cup brown/green lentils
- 1 lrg carrot, chopped
- 1 lrg onion, chopped
- 1 lrg (~1 Tbs) garlic clove, minced
- 2 bay leaves
- 1 tsp rosemary leaves OR 1/3 tsp powdered
- 1/3 oregano (Greek oregano preferred)
- 1.5-2 Tbs tomato paste
- salt and pepper to taste
- 1.5-2 tsp red wine vinegar
- olive oil
Time ~ 45 min
- Place lentils in a med.-size saucepan, add enough hot water to cover by an inch. Bring to a boil and cook ’til tender (~8- 10 min). Drain.
- In another saucepan saute the garlic, onion, and carrot ’til the onions are translucent (~5 min). Add lentils, 3 cups of hot water, bay leaves, oregano, rosemary, salt and pepper. Bring to a boil. Reduce heat to medium-low, stir in the tomato paste. Cover and cook ’till lentils are done (~ 30 min or more). Add water if needed.
- Stir in red wine vinegar just before serving. Don’t forget to remove bay leaves.
- Drizzle with olive oil.