Name: Lentil soup
Yield: Serves 4
Cuisine: Greek
Ingredients: 30 ml/2 tbsp roughly chopped fresh herb leaves, to garnish; 2.5 ml/½ tsp dried oregano; 1 onion, thinly sliced; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 400 g/14 oz canned chopped tomatoes; 1 carrot, sliced into thin discs; 2 garlic cloves, sliced into thin batons; 15 ml/1 tbsp tomato paste; 1 litre/1¾ pints/4 cups hot water; 275 g/10 oz/1¼ cups brown-green lentils, preferably the small variety; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Pulses are a winter staple in Greece, with lentils being a particularly popular and tasty variety. As they do not need soaking, they make an easy option for a quick meal. The secret of good lentil soup such as this one, faki soupa, is to be generous with the olive oil. The soup can be served as a main meal, accompanied by olives, bread and cheese or, for a special occasion, with fried squid or keftethes.