Best 2 Greek Lentil Soup Faki Recipes

**A Hearty and Flavorful Journey into Greek Culinary Delights: Discover the Essence of Greek Lentil Soup (Faki) and Its Diverse Recipe Variations**

Embark on a culinary adventure to the heart of Greek cuisine with the exploration of Faki, the traditional Greek lentil soup that embodies the essence of comfort and nourishment. Originating from humble beginnings, Faki has evolved into a cherished dish enjoyed in households and tavernas across the nation. Its simplicity belies a symphony of flavors, with lentils simmered in a savory broth infused with fresh vegetables, aromatic herbs, and a touch of tangy lemon. This comprehensive guide delves into the intricacies of Faki, presenting three distinct recipe variations that showcase its versatility and adaptability. From the classic Faki adorned with vibrant greens to the hearty Faki gemista, stuffed with savory rice and herbs, and the tantalizing Faki with seafood, brimming with the bounty of the sea, each recipe promises a unique taste experience. Prepare to be captivated by the rustic charm and soulful flavors of Faki, a culinary gem that epitomizes the warmth and hospitality of Greece.

Here are our top 2 tried and tested recipes!

GREEK LENTIL SOUP (FAKI)

Greek Lentil Soup (Faki) image

This was my mother's recipes for Faki, which has been one of my favorite soups since I was a child. The natural flavor of the lentils comes through nicely, providing a foundational flavor. The carrots and the celery, vegetables normally used to augment other things, shine in this soup; the sweetness of the carrots and the creaminess of the celery provide a strong middle flavor. The red wine vinegar at the end is absolutely essential. That last addition of an acid top note stretches the flavors and really makes this easy, simply, healthy soup a sure hit on a cold winter's night. Give it a try!

Provided by Itneedslemonjuice

Categories Stew

Time 45m

Yield 1 big pot of soup

Number Of Ingredients 13

Ingredients

1 cup lentils
4 carrots
4 stalks celery
2 (32 ounce) boxes stock
2 tablespoons Greek oregano
salt and pepper
red wine vinegar
1 (14 ounce) can diced tomatoes, with juice
2 cups spinach leaves
2 garlic cloves, minced
1 1/2 cups buglur wheat
cayenne pepper
red pepper flakes

Steps:

Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Give them a quick look over, remove any foreign objects, and dump them into a bowl. Repeat until you have checked all of your lentils. Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins. Throw the lentils into a big soup pot.
Dice your carrots and celery and throw them into the pot as well.
Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium. Cook for 30-40 minutes or until the lentils are done.
To finish the soup, turn the heat to low. Now add the oregano and salt and pepper to taste. The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup. We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking.
Optional Ingredients: Over the years I have tried out other Faki recipes. Here are my favorite additions from those experiments. The bulgur bulks up the soup into more of a stew. Despite how successful the soup can be if you add some (or all) of thee additions, I still most often stick with the basic soup. To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase.

GREEK LENTIL SOUP (FAKI SOUPA)

GREEK LENTIL SOUP (FAKI SOUPA) image

Categories Vegetable Vegetarian

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1 16-oz. pkg. dried lentils
6 oz. can tomato paste
1/2 cup olive oil
2 medium onions, diced
3 cloves garlic, minced
1/2 tsp. black pepper
2 stalks celery, diced
2 carrots, diced
10 cups water
2 tsp. salt
1/4 cup red wine vinegar
Hot sauce (optional)

Steps:

Sort & wash lentils. Place in large pot and add all ingredients, except red wine vinegar. Cover and bring to a boil, reduce heat, and simmer for about 1 1/2 hours. Stir in red wine vinegar and serve.

Tips:

Use a variety of lentils: You can use any type of lentils for this soup, but a mix of different lentils will give it a more complex flavor and texture.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
Use a good quality olive oil: Olive oil is a key ingredient in Greek cuisine, so make sure to use a good quality extra virgin olive oil.
Add fresh herbs: Fresh herbs, such as parsley, oregano, and thyme, add a lot of flavor to this soup. Be sure to add them at the end of cooking so that they retain their flavor.
Serve with a side of crusty bread: Crusty bread is the perfect accompaniment to this soup. It's great for dipping and soaking up all of the delicious broth.

Conclusion:

Greek lentil soup is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It's also a great way to use up any leftover lentils you may have. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your home.