Greek Lentil Soup
Called Fahki (fah-key) in Greek. Filling, healthy, and great for a cold day.
1 pound brown lentils, rinsed and sorted
9 cups water
1/2 cup olive oil
1 cup celery, sliced thin
1/2 cup baby carrots, sliced thin
2 large cloves garlic, sliced thin
1 small onion, sliced thin
1/2 small can tomato paste
1-2 whole bay leaves
red wine vinegar
salt and pepper
If using a crock pot, combine all ingredients except vinegar, salt and pepper. Be sure to thoroughly mix in the tomato paste. Cook on low for about 8 hours, or until lentils are the desired softness. Before serving, add vinegar, salt and pepper to taste.
If cooking on the stove top, cook lentils until starting to boil. Turn down heat to a low simmer and cook for about 45 min to an hour. Add the rest of the ingredients (again, except vinegar, salt and pepper), thoroughly mixing in tomato paste. Cook on a medium simmer for about 30-45 minutes until lentils are at desired softness. Add vinegar, salt and pepper to taste before serving.
For non-dairy allergic, it's really, really good with shredded cheddar melted on top! Serve with warm fresh baked bread.
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