Greek Lentil Soup - Fakes

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not so tradition version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

This is my second contribution to this month's My Legume Love Affair, a popular event focusing on the goodness of beans, started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona.

Greek Lentil Soup - Fakes

1 1/4 cups of brown lentils, sorted through to remove any debris and rinsed
3 tablespoons of olive oil
1 large onion, chopped
1 medium carrot, scrubbed and chopped
2 green chilies, seeded and finely chopped
2 bay leaves
handful of curry leaves
1 teaspoon of oregano
2 teaspoons of paprika
1/4 teaspoon of ground cumin
1/4 teaspoon of chili powder
dash of cayenne
1 1/2 cups of diced tomatoes, canned or fresh
1 heaping tablespoon of tomato paste
3 1/2 cups of vegetable stock
sea salt to taste
freshly cracked black pepper
a handful of fresh parsley, chopped, for garnish
balsamic vinegar (or red wine vinegar) to serve

Heat the oil in a large pot over medium heat. When hot, add the onion and stir and fry for a few minutes. Add the carrot and chilies and fry for another few minutes. Now add the lentils, bay leaves, curry leaves, oregano, paprika, cumin, chili powder, cayenne, tomatoes, tomato paste and vegetable stock. Bring to a boil, reduce the heat to low and cover and simmer until the lentils are tender - roughly 40 minutes. Add more water to achieve your desired consistency if necessary. Season with salt and pepper and serve hot. Garnish with parsley and a splash of balsamic vinegar and olive oil.

Serves 6

More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Be sure to visit some of my favorite Greek bloggers:
Ivy, who has just published a cookbook that you will want to purchase
Peter G, who always presents the most tempting photos and delicious recipes
Peter M who offers up informative facts about Greek cuisine and traditions and fabulous recipes and images

On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

Audio Accompaniment: Ben Harper