In Greek: φακές σούπα, pronounced fah-KESS SOO-pah
Use the lentils of your choice, but in Greece, this is traditionally made with small green-brown lentils. This soup can be made with or without tomatoes.
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
- 1/2 pound of small lentils, rinsed
- 1 pound of ripe tomatoes, puréed
- 4 1/4 cups of water
- 1 medium onion, finely chopped
- 1 cup of olive oil
- 2 bay leaves
- 2 cloves of garlic, finely chopped
- sea salt
- freshly ground pepper
- ON THE SIDE
- red wine vinegar
In a heavy bottomed pot, add the water, tomatoes, bay leaves, onion, and garlic. Bring to a slow boil over medium heat and add the lentils and oil. Reduce the heat and simmer partially covered for 1 to 1 1/2 hours, or until lentils are done. Remove from the heat, take out the bay leaves, stir in salt and pepper.
Serve with vinegar on the side, added to taste.
To prepare without tomatoes: Leave out tomatoes, and increase the water to 5 1/2 cups.
More herbs: Friends suggest adding a pinch of Greek oregano or rosemary to the soup (along with the bay leaves). If making without tomatoes, leave these out.