Lentil Soup (Faki Soupa)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
350 g/12 oz brown lentils 2 litres/ 3-1/2 pints water 4 tablespoons olive oil
1 large onion, chopped 2 cloves garlic, finely chopped 1 celery stalk, chopped
2 carrots, diced 400 g/14 oz can chopped tomatoes 1 bay leaf
2 small sprigs fresh rosemary salt and freshly ground black pepper 1 to 2 tablespoons red wine vinegar (optional)
2 tablespoons chopped parsley



1 Place the lentils in a sieve and pick over to remove any stones. Rinse under cold running water. Place in a large saucepan, add the 2 litres/3-1/2 pints of water and bring slowly to the boil, skimming when necessary.
2 Heat the oil in a small frying pan. Add the onion and the garlic and cook gently for about 10 minutes, until transparent. Add to the saucepan of lentils with the celery, carrots, canned tomatoes and their liquid, and the bay leaf and rosemary tied together. Cover and simmer over a low heat for 45 minutes. Uncover and simmer for about 15 minutes more, until the soup is thick-do not stir during cooking or lentils could stick to the base of the saucepan.
3 Discard the bay leaf and rosemary. Add salt, pepper and vinegar to taste. Serve sprinkled with parsley.

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