Otherwise known as FAKI in our house, lentil soup always was a staple in my home when I was growing up, especially during the time of Lent. Going meatless certain days of the week meant and still means finding ways to eat healthily, get our nutrition in, and not always having to be in the form of seafood. It’s light, easy, healthy, and gluten-free.
So I decided to make this yummy simple pot of soup that my mom used to make and still makes. There are lots of ways to make this, but this is her way, FYI. You’ll see many Greeks add tomatoes and other ingredients. This is a lot more simple in flavor, which is actually how I enjoy it!
You guys know I’ve been all consumed with Honestly Margo, which is amaaaaaazing! Can’t complain! So this is the first post in a long time I’ve done ’round here, all thanks to a cool gal who saw my Insta-stories and send me a DM for the recipe. Ask and you shall receive! You really do get some fun behind-the-scenes action and what’s going on in my world over there, so do check me out. Of course the action is still happening over in The Lounge, so come join us there, too! (sorry boys… this is a ladies-only hangout!)
One more note. I have no measurements. It is what it is. #CookingWithGreeks This is real life cooking with Irene and her momma’s recipes getting passed down to YOU!
Lentil Soup (Faki!)
- 1 bag dry lentils
- lots of water
- 1 onion, chopped
- 5- 6 whole garlic cloves, peeled
- dry oregano
- 4 – 5 bay leaves
Wash lentils well in a colander by rinsing them off in cold water. Put cleaned lentils in a large pot of water, like a lot of water. Bring to a boil. Keep it at a low rolling boil. With a ladle, skim off the dark froth that you see coming to the top. Continue to let it boil, and keep your eye open for more of the froth coming to the top and skim again. Add more water as it’s boiling to replenish that which you’ve removed. Once you see that it’s no longer producing that mucky froth, then add your onions, garlic cloves (if the gloves are large, slice them down the middle in half), plenty of salt, a handful of oregano, and the bay leaves. Let it simmer for at least another 30 minutes, till the lentils are tender. When you serve it, it’s optional to splash in red wine vinegar and olive oil to taste per bowl.
That’s it. TOTALLY easy. You just have to skim off that frothy part that comes from the bean. As far as how much salt to put, err to the less amount and then always add more to taste.
Any questions? Kali orexi!