Fakes (Greek Lentil Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 335.7
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 961.0 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 12.7 g
- Protein: 12.6 g
View full nutritional breakdown of Fakes (Greek Lentil Soup) calories by ingredient
Introduction
I made this recipe a little healthier than the original by using water and tomato paste (instead of broth and tomato sauce = lots of sodium) and reducing the olive oil. I made this recipe a little healthier than the original by using water and tomato paste (instead of broth and tomato sauce = lots of sodium) and reducing the olive oil.Number of Servings: 4
Ingredients
-
2 cup Lentils
.25 cup Olive Oil
1.5 medium (2-1/2" dia) Onions, raw
1 medium Carrot, raw
1 stalk, large (11"-12" long) Celery, raw
3 clove Garlic
3-4 Bay Leaves
6 cup (8 fl oz) Water (plus additional water for soaking the lentils)
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 tsp Pepper, black
1 tsp Salt
1 can (6 oz) Tomato Paste
Tips
Adding a potato is optional, but makes for a thicker soup.
Soaking and pre-boiling the lentils is also optional but it cuts down on the cooking time.
Directions
Sort through the lentils and remove any shriveled pieces and stones. Cover the lentils with warm water for 3 – 4 hours. Change water every hour or so. Drain.
Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot, and celery, thinly slicing the garlic, and grating your potato.
In a large pot, combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
Add carrot, celery, garlic, and bay leaves to the pot with onions. Cook for a few minutes, stirring constantly to prevent the garlic from burning.
Add the lentils, water (6 cups or enough to cover the lentils by 1 inch), tomato paste, and the grated potato.
Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process.
Total cooking times vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when the lentils are soft to the bite.
Serving Size: Makes four 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ASH2HEALTH.
Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot, and celery, thinly slicing the garlic, and grating your potato.
In a large pot, combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
Add carrot, celery, garlic, and bay leaves to the pot with onions. Cook for a few minutes, stirring constantly to prevent the garlic from burning.
Add the lentils, water (6 cups or enough to cover the lentils by 1 inch), tomato paste, and the grated potato.
Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process.
Total cooking times vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when the lentils are soft to the bite.
Serving Size: Makes four 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ASH2HEALTH.