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Greek lentil soup (or fakes) is a staple within the Greek kitchen and a really filling meal. Anastacia Patsolaridis from Anastacia’s Kitchen shares her genuine recipe with us.
Substances:
- 375g French type lentils
- 2 carrots
- 3 celery sticks
- 2 potatoes
- 4 onions
- 2 tomatoes
- 6 garlic cloves
- 3 bay leaves
- 3 vegetable inventory cubes
- 250g tomato sauce
- 11 cups water
- Salt
- 1 tsp Pepper
- 1/2 tsp Paprika
- 1 tsp Oregano leaves
- 2 tsp Further virgin olive oil
Technique:
1. Cube your onions, carrots, celery, potatoes, tomatoes and garlic cloves.
2. Drizzle olive oil in a big pot and over medium-high warmth and sauté the onions till softened.
3. Add your garlic and sauté for an extra minute.
4. Add the remaining greens, the salt, pepper, paprika and oregano. Sauté for round 5 minutes.
5. Add lentils and tomato sauce. Stir over excessive warmth for round 5 minutes.
6. Add the entire water and the bay leaves. Convey the pot to a boil and add the three inventory cubes.
7. As soon as it begins to boil, scale back the warmth to low and simmer for about 45 minutes till the soup thickens. Serve along with your favorite sides similar to feta and bread and even a touch of vinegar goes nicely!
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