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Greek Lentil Soup (φακές)
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φακές
1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
Enjoy!
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
Enjoy!
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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