Ev’s Lentil Soup (Greek – Fakess) 🍲
Overview:
Cook Time: 2 hours
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Rating: ⭐⭐⭐⭐⭐
Category: Lentil Soup
Keywords: Onions, Beans, Vegetable, Greek, European, Low Cholesterol, Stove Top, < 4 Hours
Description:
In honour of Mirjam, this Greek Lentil Soup, known as Fakess (pronounced ‘fahKESS’), stands proudly within the Ladera tradition of Greek cooking, where olive oil reigns supreme as both a fat and a flavor enhancer. 🇬🇷✨ It’s a cherished recipe that holds a special place in my heart, especially since it was the birthday dinner request of my eldest son when he turned 4! 🎂🥳 I’ve shared instructions for both the conventional stovetop method and the easy-going crockpot version, which I experimented with recently and loved. While not entirely traditional, the addition of pearl barley adds a delightful texture we can’t get enough of—it might just stem from my Campbell’s Beef with Vegetables and Barley phase from way back when! 🌾🍲
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Dried brown lentils |
| 1/2 | Bulgur wheat |
| 2 | Pearl barley |
| 5 | Onions |
| 4 | Garlic cloves |
| 2 1/2 | Carrots |
| 3 | Tomato paste |
| 2 | Bay leaves |
| 1/4 | Salt |
| 2 1/2 | Pepper |
| 3/4 | Boiling water |
| 4 | Olive oil |
| – | Red wine vinegar |
Nutritional Information (per serving):
- Calories: 336.8
- Fat: 16.8g
- Saturated Fat: 2.3g
- Cholesterol: 0mg
- Sodium: 526.7mg
- Carbohydrates: 34.8g
- Fiber: 15.3g
- Sugar: 4.8g
- Protein: 12.6g
Instructions:
-
Conventional Stovetop Method:
a. In a large pot, cover lentils with boiling water and allow to boil for 10 minutes.
b. Drain lentils of this ‘first boiling’ (Greeks believe this aids digestion—my personal preference too!).
c. Return lentils to the pot and add bulgar or barley (if using), onions, garlic, carrots, tomato paste, bay leaves, salt, and pepper.
d. Pour 2 ½ quarts of boiling water over the lentils, bring to a boil.
e. Once boiling, reduce temperature to a simmer and cook covered for 1 ½ hours.
f. Stir in olive oil and red wine vinegar, simmer for an additional 30 minutes.
g. Taste for seasoning. If the lentils are still too firm, continue cooking until tender and the soup has thickened (it will continue to thicken as it cools).
h. If the soup is too thick for your liking, you can always thin it with a little hot water.
i. Traditionally, serve with plenty of Kalamata olives, feta cheese, and crusty bread for that authentic Greek experience!
j. Personally, I like to enjoy half the soup on the first day and freeze the rest—it freezes beautifully! Perfect for those busy days when cooking feels like a chore.
-
Crockpot Version:
a. Simply toss all the ingredients (except olive oil and balsamic vinegar) into your crockpot.
b. Cook on low for 7 hours, allowing the flavors to meld and develop.
c. Stir in olive oil and balsamic vinegar, then cook for an additional 2 hours on low.
d. Taste and adjust seasoning if needed.
e. Serve up this comforting bowl of goodness with your favorite garnishes and enjoy!
Ev’s Notes & Tips:
- For a heartier soup, try adding 1/2 lb of minced bacon, adjusting the olive oil accordingly. 🥓🥄
- Alternatively, slice up 1 lb of sausage (like Kielbasa) for a flavorful twist. Again, reduce the oil as needed. 🌭🫕
- Here’s a tip from Ev: “I have taken to adding 1/2 cup bulgur wheat to this soup when I add all the other ingredients. It not only boosts the nutrition but also adds a lovely, hearty texture.”
- Freezer Note: This recipe makes quite a generous batch, perfect for two meals (plus a bit extra for those super-hungry moments!). I often freeze half the batch for a quick, nutritious dinner down the line. Simply defrost in the microwave, reheat thoroughly, and enjoy! 🥶🥣
Whether you’re craving a taste of Greece, a cozy bowl of comfort, or simply a nourishing meal for the family, Ev’s Lentil Soup (Greek – Fakess) is sure to hit the spot. Enjoy the rich flavors, the wholesome ingredients, and the heartwarming memories that come with every spoonful. 🥣✨
