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Traditional Greek Soupa Fakes (Earthy Brown Lentil Soup with Garlic, Bay Leaves and Red Wine Vinegar)
The quintessential Greek family staple: rich brown lentils gently simmered with onions, carrots, garlic, bay leaves, and tomato passata, finished with a generous drizzle of olive oil and red wine vinegar.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
servings
6
- Brown or green lentils, rinsed350 g
- Yellow onion, finely diced1 pc
- Carrots, finely diced2 pc
- Garlic cloves, sliced4 clove
- Tomato passata250 ml
- Dried bay leaves2 pc
- Greek extra virgin olive oil4 tbsp
- Red wine vinegar2 tbsp
- Salt1 tsp
Preparation Steps
1
Place lentils in pot with 1.5 liters cold water, boil for 3 minutes, then drain and rinse (makes them easier to digest).
5 min timer
2
Return lentils to pot with 1.5 liters fresh boiling water, onion, carrots, garlic, bay leaves, and tomato passata. Simmer on medium for 35 minutes until lentils are soft.
35 min timer
3
Stir in salt and olive oil; simmer 5 minutes more until soup is richly thickened. Turn off heat, stir in red wine vinegar, and serve warm with crusty bread.
5 min timer
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Nutrition Facts
per servingCalories
310
Protein
16g
Carbohydrates
43g
Fat
9.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
