Greek Lentil Soup

Greek Lentil Soup Recipe from Greece with Bay Leaves and Red Wine Vinegar

Region / culture: Greece | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Greek Lentil Soup, also known as Fakes Soupa, is a hearty and nutritious dish that is perfect for a cold winter day. This soup is not only delicious, but it is also packed with protein and fiber from the lentils, making it a healthy choice for any meal.

History

Lentil soup has been a staple in Greek cuisine for centuries. Lentils are a common ingredient in Mediterranean cooking, and this soup is a simple and traditional way to enjoy them. The addition of vegetables and a touch of vinegar gives this soup a unique and delicious flavor.

Ingredients

8 cups of water
2 bay leaves
1 vegetable bouillon cube
olive oil
salt
2 cups of sorted, rinsed, uncooked small lentils
2 medium carrots, sliced
1.5 stalks of celery, chopped
(optional) 0.5 onion, chopped
1 small can of diced tomatoes
2 tbsp of red wine vinegar

How to prepare

Sort through and rinse the lentils.
In a large stewpot, combine the water, oil, bay leaves, boullion, and salt. Bring to a boil.
While the liquid is coming to a boil, chop the carrots, onion, and celery. Open the can of diced tomatoes.
Once the liquid is boiling, add all of the ingredients except the vinegar.
Reduce the heat to simmer.
Cook for one hour, checking once halfway through.
Once the hour is up, add the vinegar and serve warm with fresh bread.

Variations

Add a handful of chopped spinach or kale for added nutrition.
Stir in a dollop of Greek yogurt or a sprinkle of feta cheese for a creamy finish.
Add a pinch of cumin or smoked paprika for a different flavor profile.

Cooking Tips & Tricks

Be sure to sort through and rinse the lentils before cooking to remove any debris.

- Adding a splash of red wine vinegar at the end of cooking adds a bright and tangy flavor to the soup.

- Serve the soup with a drizzle of olive oil and a sprinkle of fresh herbs for added flavor.

Serving Suggestions

Serve Greek Lentil Soup with a side of crusty bread or a Greek salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use green or brown lentils if you cannot find small lentils.

- Substitute vegetable broth for the water and bouillon cube for a richer flavor.

Make Ahead Tips

Greek Lentil Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Greek Lentil Soup in individual bowls garnished with a drizzle of olive oil and a sprinkle of fresh herbs.

Pairing Recommendations

Pair Greek Lentil Soup with a glass of red wine or a crisp white wine for a delicious meal.

Storage and Reheating Instructions

Store leftover Greek Lentil Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Greek Lentil Soup contains approximately 200 calories.

Carbohydrates

Each serving of Greek Lentil Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Greek Lentil Soup contains approximately 2 grams of fat.

Proteins

Each serving of Greek Lentil Soup contains approximately 15 grams of protein.

Vitamins and minerals

Greek Lentil Soup is a good source of iron, folate, and potassium.

Alergens

This recipe is gluten-free and vegan. However, if you have a nut allergy, be sure to check the ingredients in the vegetable bouillon cube.

Summary

Greek Lentil Soup is a nutritious and delicious dish that is high in protein and fiber. It is a healthy choice for any meal and is perfect for vegetarians and vegans.

Summary

Greek Lentil Soup is a simple and delicious dish that is perfect for a cozy meal. Packed with protein and fiber, this soup is a healthy choice for any occasion. Serve with a side of bread or salad for a complete and satisfying meal.

How did I get this recipe?

. It was a warm summer day, and I was visiting my friend Maria in her quaint little cottage by the sea. As soon as I stepped into her kitchen, I was greeted by the most enticing aroma that wafted through the air. Maria was busy stirring a pot on the stove, and as I peered over her shoulder, I saw that she was making Greek Lentil Soup.

The sight of the vibrant red lentils simmering in a fragrant broth filled me with a sense of awe. I had always been a fan of Greek cuisine, but I had never tried making this particular dish before. Maria noticed my fascination and smiled knowingly.

"Would you like to learn how to make Greek Lentil Soup?" she asked, her eyes twinkling with excitement.

I eagerly nodded my head, and Maria proceeded to show me the steps involved in making the soup. She explained that the key to a delicious Greek Lentil Soup was in the combination of fresh ingredients and the careful balance of flavors. As we chopped vegetables, stirred in spices, and let the soup simmer to perfection, Maria shared with me the story of how she had learned the recipe herself.

Maria had traveled to Greece many years ago, where she had been welcomed into the home of a kind elderly woman named Yiayia Maria. Yiayia Maria was a master in the kitchen, and she had taken Maria under her wing, teaching her the art of Greek cooking. It was during one of their cooking sessions that Yiayia Maria had shared with Maria her secret recipe for Greek Lentil Soup.

The soup was not just a dish to be eaten; it was a labor of love, a way to connect with family and friends, a symbol of warmth and comfort. Yiayia Maria had explained that each ingredient had a special significance, from the earthy lentils symbolizing prosperity and abundance, to the fragrant herbs representing health and well-being.

As the soup simmered on the stove, Maria and I sat at the kitchen table, sipping on glasses of chilled ouzo and reminiscing about our shared love for Greek cuisine. Maria told me stories of her adventures in Greece, of the warm hospitality of the people, and of the vibrant colors and flavors that filled every meal.

By the time the soup was ready, I was filled with a sense of anticipation. Maria ladled the steaming broth into bowls, sprinkled them with crumbled feta cheese and a drizzle of olive oil, and handed me a spoon. As I took my first taste of the soup, I was transported to a different world. The flavors were bold and comforting, the texture hearty and satisfying. It was a dish that spoke of tradition and history, of love and togetherness.

From that day on, Greek Lentil Soup became a staple in my own kitchen. I would often make a big pot of it on rainy days, or when I wanted to bring a taste of Greece into my home. Every time I stirred the pot and watched the lentils swell and soften, I would think of Maria and Yiayia Maria, and the bond that had been forged over a simple bowl of soup.

As I grew older, I passed the recipe down to my own children and grandchildren, sharing with them the stories and memories that had been woven into its very fabric. And now, as I stand in my kitchen, stirring a pot of Greek Lentil Soup once again, I am filled with a sense of gratitude for the culinary journey that has brought me to this moment.

For me, this soup is more than just a recipe; it is a connection to the past, a celebration of the present, and a hope for the future. And as I take a sip of the fragrant broth, I am reminded of the power of food to nourish not just our bodies, but our souls as well.