Fakes

Fakes

Greek lentil soup, one pot, 45 min, serves 6

Ingredients

brown lentils    400g
onion            1, chopped
garlic           4 cloves, sliced
carrot           1, chopped
tinned tomatoes  1 tin
bay leaves       2
dried oregano    1 tsp
olive oil        100ml
water            1.5L
salt and pepper  to season
red wine vinegar to finish

Brown or green lentils only. Red split lentils collapse into mush and taste wrong.
No soaking, no stock. Water is correct here.

Recipe

1. Rinse the lentils in a sieve and pick out any stones.

2. Everything except the olive oil, salt and vinegar into the pot. Bring to the boil, then simmer with the lid on for 35 minutes:

[brown lentils 400g, onion 1 chopped, garlic 4 cloves sliced, carrot 1 chopped, tinned tomatoes 1 tin, bay leaves 2, dried oregano 1 tsp, water 1.5L]

That is the whole prep. One pot, nothing fried off first.

3. Pour in the olive oil, turn the heat up and cook 5 minutes more, stirring.

The stirring emulsifies the oil into the soup and makes it creamy. Don’t skip it.

4. Fish out the bay leaves. Salt and pepper generously.

5. Serve, then add a teaspoon of red wine vinegar to each bowl at the table.

Vinegar in the bowl, never the pot, so everyone sets their own.

Serve with something salty. Feta, olives, or cured fish is traditional.
Better the next day. Keeps 4 days.

❄ Freezer
Freeze: cool fully, freeze in portions for up to 3 months.
Reheat: from frozen in a pan, loosen with water. Add the vinegar fresh at the table.

Sources: My Greek Dish, Mia Kouppa.