Lentil Soup (Fakes Soupa) Lentil Soup (Fakes Soupa) You are here: Home » Our hand picked recipes » Based on your skills » Beginner » Lentil Soup (Fakes Soupa) A super healthy and super easy recipe for a filling meal! With the winter approaching, there is nothing better than a creamy hot lentil soup! Lentil soup is a staple in the Greek kitchen, mainly because of it’s nutritional value and it’s simple preparation. But, it’s simplicity of preparation and presentation, which is part of the Greek cuisine, takes nothing out of it’s exquisite taste! Prepare the lentil soup with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese! As for lentil’s nutritional benefits, lentils, out of all legumes and nuts, contain the third highest level of proteins, along with plenty of vitamins, minerals and fiber, which can lead to better heart health, lower cholesterol and better digestive health. Adding to these, they are still low in calories, as they contain actually no fat. Ingredients 500g brown lentils (17-18 ounces) 5 cups of water 1 small red onion, chopped 2 cloves of garlic, finely chopped 2 bay leaves 1/2 cup Zoë olive oil 1 tbsp tomato purée (optional) 1 tbsp white Zoë Balsamic vinegar salt and pepper to taste Directions To prepare the lentil soup, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander. Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes. Pour in the Zoë olive oil and the Zoë white Balsamic vinegar,and season well with salt and pepper. If you prefer the lentil soup to be reddened, then add 1 tablespoon of tomato paste. Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times. Serve the lentil soup with a drizzle of Zoë olive oil. Top with some crumbled feta cheese and enjoy!
Posted on: Sun, 10 Nov 2013 01:59:18 +0000
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