Greek Lentil Soup (Fakkes)Nov 13th, 2007 | By Peter Minakis | Category: Greek, Legume, Soup, Vegetables
It’s a meatless soup and for those who fast to the nth degree and avoid oil during Lent, this soup still holds up well using just water.
I like this soup for Fridays. I don’t have to fast on Fridays and nor am ultra-religious but I do like the “cleansing” one does on Fridays. Try it out…avoid meat for a day and be creative. You’ll find comfort in simpler foods, different foods and perhaps even expand and develop an affinity for a new food.
Lentil Soup in Greek is called Fakkes‚ (pronounced fah-KESS) and as kids, cousins, myself and other Greek kids would laugh because it always sounded like the elders were swearing!
I’ve gotten beyond that sillyness (actually I’m giggling again) and I do love this soup. Once again, I use a pressure cooker to speed up the cooking process for this soup.
Greek Lentil Soup (Φακές)
2 cups of small, brown lentil, rinsed
1/2 cup of olive oil
2 medium onions, diced
1 large carrot, peeled, halved and cut into 1/2 inch pieces
1 red pepper, seeded and diced
3 bay leaves
3/4 cup of pommodoro sauce (passata)
1 Tbsp. smoked paprika
8 cups of water
3 cloves of garlic, smashed + 5 cloves of garlic, minced for the end
2 Tbsp. dried oregano
salt to taste
- Into a large pressure cooker, add your lentils, olive oil, onions, carrot, pepper, tomatoes, paprika, bay leaves, smashed garlic and water. Close the lid the bring to a whistling boil on high heat.
- As soon as your pressure cooker is whistling, turn the heat down to medium and simmer for 45 minutes.
- Take off the heat, release the pressure from your pressure cooker and safely open the lid.
- Add your 5 cloves of minced garlic, your oregano and adjust seasoning with salt and pepper.
- Top with a couple of shakes of good wine vinegar and serve with good crusty bread, black olives, toursi.
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