Greek (Fakes) Lentil Soup

This is a description of New England weather during the spring...it's hot, it's cold, it's hot, it's cold. One day it's near 80 the next we barely break 60. It's crazy. Even though I love spring, I'm still holding out for a few more chilly days so I can get my soup on.

Quick easy soups on a chilly day = happiness.

I have always said that if I wasn't Sicilian...I'd wish to be Greek.

I love Greek food. I love the people, if I ever got to go, I know I'd love the country.

I also love the movie My Big Fat Greek Wedding.....that counts right?

When I saw this on my friend Dana's blog I knew I had to make it.

I'm a lentil lover so this was a no-brainer for me and the fact that it was Greek - bonus!



Please read the note at the bottom of the recipe for a tip on pre-boiling your lentils.

Greek Lentil Soup (Fakes)
Adapted from the recipe from Souvlaki For the Soul via Dana

8 ounces of lentils rinsed and washed of any debris (cooked, see Update below)
1 large red onion, finely chopped
2 large carrots, finely chopped
3 cloves of garlic, minced
2 teaspoons of dried Greek oregano
3 bay leaves
3 cups of water
1 cup of pureed tomatoes
1 tablespoon of tomato paste
a handful of chopped parsley to garnish
red wine vinegar to serve

In a large pot saute your onions, carrots and garlic until translucent.

Add your lentils and stir well.Add the water, tomato puree, tomato paste, bay leaves, oregano and season with salt and pepper.

Let the mixture come to a boil on a medium high heat and then bring it down to a simmer. Simmer for about 30-40 minutes.Serve immediately garnished with parsley and red wine vinegar (if desired).

NOTE*
Dana's Greek friend, Olga offered this tip:
"Put the fakes (lentils) in a pan with some water, let them boil for 2-3 minutes and then leave them as they are in the boiled water for about an hour. Then you throw the water, rinse the fakes with clear cold water and THEN you cook them. If you skip this step then you most probably will feel like having stones in your stomach."