Cypriot Sour Lentil Soup Fakes Xithati Vegan
Warm, hearty, and satisfyingly tangy, Cypriot Sour Lentil Soup (Fakes Xithati) is a vegan masterpiece that’s as nutritious as it is flavorful. This traditional Mediterranean recipe combines tender brown lentils with aromatic vegetables like onions, carrots, and celery, all simmered in a rich vegetable stock infused with bay leaves and dried oregano. A touch of tomato paste adds depth, while red wine vinegar delivers a signature tangy kick that elevates this soup to comfort-food perfection. With just 15 minutes of prep and a total cook time of 40 minutes, this one-pot wonder is a quick and wholesome meal option, ideal for busy weeknights. Serve it piping hot, garnished with fresh parsley, for a nourishing, plant-based dish that’s packed with protein and Mediterranean-inspired flavors. Perfect for vegans, vegetarians, or anyone craving a healthy taste of Cyprus!
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Recipe Information
Ingredients
- 250 g brown lentils
- 1 large onion
- 2 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 3 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 litre vegetable stock
- 4 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 500 ml water
Instructions
Rinse the lentils well under cold water until the water runs clear. Set aside.
Peel and finely dice the onion. Mince the garlic. Peel and chop the carrots into small pieces. Dice the celery.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
Add the garlic, celery, and carrots. Cook for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the rinsed lentils, vegetable stock, water, bay leaves, and oregano. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are tender.
Once the lentils are cooked, remove the bay leaves. Stir in the red wine vinegar, salt, and black pepper. Simmer for another 5 minutes.
Taste and adjust seasonings as needed. If the soup is too thick, add a bit more water to achieve the desired consistency.
Serve hot, garnished with fresh parsley for a burst of flavor and color.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 39.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3999 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
