Eaters of any age, size or kind (from vegans to picky little tasters) will love this Greek lentil soup. Also known as faki, this soup has rich texture is made from a variety of your kids favorite veggies. It’s also super easy to make (four steps only!), perfect for the busy mom or pop — so why not take your taste buds on a trip to Greece tonight?
Serving size: 1 gallon (4 L), serves 8 to 12
1 pound (2 cups, or 455 g) French green lentils
1 gallon (4 L) Vegetable Stock
2 bay leaves
1 pound (455 g; about 1 large or 2 medium) onions, diced
½ pound (225 g; about 3) carrots, diced
¼ pound (115 g; about 3 ribs) celery , diced
1 pound (2 cups, or 455 g) chopped plum tomatoes, canned or fresh (if fresh, the tomatoes should be peeled and seeded)
3 cloves garlic, chopped (about 1 tablespoon, or 10 g)
½ cup (120 ml) extra-virgin olive oil
1 tablespoon (3 g) crumbled oregano (preferably Greek)
Salt and freshly ground black pepper
¼ cup (60 ml) fresh lemon juice (about 2 lemons)
Hot sauce, optional
Though not traditional, here we use firm French green lentils because they keep their shape and have a nutty flavor.
Save for Stock: Onion, carrots, celery, and tomato trimmings. You may add one squeezed-out lemon shell to chicken or fish stock.
1. Place the lentils in a large soup pot with the Vegetable Stock and bay leaves and bring to a boil, skimming as necessary. Reduce the heat and simmer 30 minutes or until the lentils are half cooked.
2. Add the onions, carrots, celery, tomatoes, garlic, olive oil, and oregano. Add salt and pepper to taste. Continue cooking for 30 minutes, or until the lentils are tender but still whole and the soup is slightly thickened.
3. Just before serving, stir in the lemon juice.
4. Transfer the soup to a tureen, as here, or divide among individual soup bowls. If desired, serve with hot sauce. Store, refrigerated up to 5 days or freeze.
Have any veggie-soup recipes that your family can’t get enough of? Let us know in the comments below!
This recipe comes from celebrated cookbook author and chef Aliza Green. Her cookbook “The Soupmaker’s Kitchen” dives into the art of making broths, stocks and soups with fresh ingredients for the most flavorful experience. To learn how to make all kinds of soups, from Vietnamese Pho to a Hungarian Woodlands Mushroom soup, get her book on Amazon.