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Greek Lentil Soup (Fakes) Recipe | Allrecipes image

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Provided by Diana Moutsopoulos

Categories     Lentil Soup

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste


  • Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  • Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Nutrition Facts : Calories 357.4 calories, CarbohydrateContent 40.3 g, FatContent 15.5 g, FiberContent 18.7 g, ProteinContent 15.5 g, SaturatedFatContent 2.2 g, SodiumContent 56.9 mg, SugarContent 3.7 g


Turkish Red Lentil Soup with Mint Recipe | Allrecipes image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Lentil Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste


  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, CarbohydrateContent 24.1 g, CholesterolContent 0.6 mg, FatContent 5.6 g, FiberContent 4.4 g, ProteinContent 6.6 g, SaturatedFatContent 0.8 g, SodiumContent 623.4 mg, SugarContent 2.6 g

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