Fakes (Greek Lentil Soup)
Greek lentil soup is a versatile and delicious dish that can be served as a main course or as a side dish. It's also a great option for vegetarians or vegans as it's already a plant based meal. It can also be frozen for later use, so you can always have a comforting and hearty meal ready to go.
Ingredients
- 8 ounces Brown Lentils
- 1/4 cup Olive Oil
- 1 tbsp Garlic minced
- 1 Onions minced
- 1 large Carrot chopped
- 1 quart Water
- 1 pinch Oregano dried
- 1 pinch Dried Rosemary crushed
- 2 Bay Leaves
- 1 tbsp Tomato Paste
- salt and pepper to taste
- 1 tbsp Olive Oil or to taste
- 1 tbsp Cider Vinegar or to taste
Instructions
- Place lentils in a large saucepan; cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer. Dry saucepan, pour in 1/4 cup olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and vinegar to taste.