Fakess
Warm your soul with Fakess, a traditional Greek lentil soup brimming with hearty, wholesome ingredients and bold Mediterranean flavors. This vegan delight combines protein-packed brown or green lentils with a savory blend of sautéed onions, garlic, carrots, and celery. Simmered with fragrant oregano, tangy tomato paste, and sweet diced tomatoes, Fakess is elevated with a touch of red wine vinegar for a zesty finish. Ready in just 50 minutes, it's a comforting, nutrient-rich meal perfect for busy weeknights. Serve it piping hot with a garnish of fresh parsley and pair with crusty bread or a crisp side salad for a complete and satisfying dinner. Ideal for a healthy, plant-based lifestyle, this recipe offers a delicious way to enjoy traditional Greek cuisine.
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Recipe Information
Ingredients
- 1 cup dried brown or green lentils
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 4 cups water or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the lentils under cold water to remove any debris. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic, diced carrot, and diced celery. Cook for an additional 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.
Add the diced tomatoes, bay leaf, dried oregano, and rinsed lentils to the pot.
Pour in the water or vegetable stock, then bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, stirring occasionally to ensure the lentils cook evenly.
Taste the soup and season with salt and black pepper. Adjust seasoning as needed.
Once the lentils are tender, remove the bay leaf and stir in the red wine vinegar for a tangy finish.
Serve the soup hot, garnished with freshly chopped parsley, if desired. Enjoy with crusty bread or a side salad.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 872 mg | 19% | |
*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.
