F A K E S

Greek Lentil Soup  

LCD Friendly

what you need:

2 cups green or brown lentils (washed)
1 Leek finely chopped

1 large brown onion finely chopped

1 large carrot chopped into 1/2 cm pieces
1 stick of celery  chopped into 1/2 cm pieces (include celery leaves)
1 large soft tomato chopped or 2 small ones
4 whole garlic cloves peeledand sliced
2 bay leaves
1 tablespoon of dried Greek oregano

salt & pepper
water (just to cover)
1 cup olive oil

what to do

1) rinse lentils in cold water
2) put in pot with warm water; bring to the boil, simmering for 5 min then rinse and strain and place lentils in a heavy based pot
3) add chopped veggies, herbs and cover with warm water (no salt)
4) bring to a boil, then lower heat, cover with a lid and simmer gently for 30 min
5) take lid off, add salt and pepper, olive oil then bring to a boil and simmer uncovered for 10 min till soup thickens
6) allow to cool slightly and serve with a splash of white vinegar

This soup is usually served on a Friday when meat is not eaten in a Greek house.

It's totally vegan and very nutritious, full of iron and protein.

I like to eat it for lunch on the weekends served with crusty bread, olives and white anchovies