Greek Faki Soup ~ Lentil Soup

In My Kitchen/ Nicholas Tanis

MAR'13 003


1 pound (454 grams) lentils

3 medium yellow onions, chopped small                    

1 small green bell pepper, chopped small                   

3 stalks celery, chopped small

4 small carrots, chopped small

4 garlic cloves, minced

1 can (8oz) of tomato sauce

2 tablespoons olive oil

a dash of paprika

4 whole cloves

3 bay leaves

salt and freshly ground pepper to taste


Soak the lentils in cold water overnight; rinse in cold water and drain. (If you don’t soak, cook the lentils, after bringing to a boil, for 40 min on simmer, while covered, in the 6 Qt water, as indicated below, before proceeding!)

Add the lentils into a large (at least 8Qt./ @8L / 32 cups) soup pot, with 6 quarts (@6L/24 cups) cold water.

Stir, and bring to a boil; reduce heat to medium, continue cooking.

Add all of the vegetable ingredients, plus the tomato sauce, olive oil, and spices.

Stirring occasionally, continue to cook for about another 30-45 minutes; until soup broth begins to slightly thicken (when the lentils are tender).

Remove from heat, and allow to sit uncovered for approx. 15-20 minutes before serving.

Using a deep ladle, pour soup into individual bowls.

You may add red wine vinegar to each soup serving as per taste.

Serve with a hearty crusted bread – either French or Italian.

MAR'13 013

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4 thoughts on “Greek Faki Soup ~ Lentil Soup

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