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Greek Lentil Soup
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This soup is called Fakes (pronounced 'fahkes') in Greek. It is very good. This belongs to that category of Greek cooking called 'Ladera' which, literally translated, means 'made of oil'. Olive oil is not just a fat, it is a key ingredient and flavour booster and is totally necessary.
1 lb small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2-1/2 tablespoons tomato paste
3 large bay leaves
2 tablespoons salt (or you can use 3 beef stock cubes + 1 ½ tsps salt for this amount)
1/4 teaspoon pepper
2-1/2 quarts boiling water
3/4 cup olive oil
4 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
In a large pot, cover lentils with boiling water and allow to boil for 10 minutes.
2. Drain lentils of this ‘first boiling’ (greeks think that this process makes the lentils easier to digest – I prefer it).
Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours.
Add olive oil and balsamic vinegar and cook a further 2 hours.
You can enrich this already delicious soup by making a couple of variations.
Add 1/2 lb of minced bacon, but cut back the olive oil to 1/2 a cup; or Add 1 lb of sliced sausage, like Kielbasa.
Again, cut back on the oil.
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