Yummmm, lentil soup (in Greek, it’s called faki). It’s so healthy, and so cozy during cold winter days, especially with a big chunk of crusty buttered bread. This recipe is very simple and it can be cooked in the slow cooker or stovetop. The secret ingredient that makes it tangy and delicious: red wine vinegar. Topped with a dollop of sour cream and some chopped green onions (or any other fixin’s I have available), it’s definitely one of my favorites.
I’ve been trying to incorporate more legumes into my diet. They’re so filling and so CHEAP!
First, go through the lentils (1 lb) and take out any foreign objects, like small pebbles or other items that may have made their way in. Rinse the lentils and soak in a large bowl with plenty of water overnight, or for at least 6 hours. If you don’t have time to do this, boil water in a large pot, turn off the heat, and place the lentils in the pot to soak for one hour.
Make sure to cover with a lot of water- the lentils will about double in size. What this does is begins the germination process, which breaks down some of the complex sugars (which is what makes legumes rather, ahem, unpleasant to digest at times).
Add 3 stalks chopped celery, 1 chopped onion, and 3-4 chopped garlic cloves, as well as a couple of bay leaves, some parsley, oregano, basil, and mint (2 tablespoons each for fresh herbs, one teaspoon each for dry herbs), some red wine, olive oil, salt, and pepper. Give it a stir.
If you are cooking on stovetop: cover and simmer for about an hour and a half, or until soup is very thick and lentils are very tender.
If you are slow-cooking: cook on high for about 5 hours.
When the soup is finished cooking, add 1/4 cup red wine vinegar and stir.
Done! Now, time for the fixin’s. The best part. When you serve the soup, you can eat it as it is (it’s delicious!), or, you can add any of the following fixings to your bowl:
- more vinegar
- sour cream
- chopped green or red onion
- chopped bacon
- chipotle tabasco sauce
- any other hot sauces
- basically, anything you can add on chili you can add on this!
- Cheese? Yes please.
Go make this now for an extremely healthy, cozy, and hearty soup :-)
Freezer Directions: This soup freezes very well, and can be kept in the freezer for up to 6 months.
Weekend Prep: Lentil soup also reheats very well, and can be cooked in advance and heated before serving on the stovetop or microwave.Print
Greek Lentil Soup (with slow cooker option)
This is the BEST, coziest, healthiest lentil soup. Vegan, inexpensive, and a little bit of vinegar added at the end makes it extra delicious. Freezes beautifully!
- Prep Time: 10 mins
- Cook Time: 90 mins
- Total Time: 1 hour 40 mins
- Yield: 8-10
- 1 lb dry lentils
- 6 cups vegetable stock (water can be used also)
- 1 large onion, chopped finely
- 3-4 garlic cloves, chopped finely
- 3 stalks celery
- 1 28-oz can good quality diced tomatoes
- 1/2 cup red wine
- 2 bay leaves
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried mint
- 1 1/2 tsp. salt
- freshly ground black pepper
- 1/3 cup good olive oil
- 1/4 cup red wine vinegar
- optional fixings for serving: sour cream, chopped green or red onions, chopped bacon, hot sauce, cheese
- Sort through the lentils and take out any foreign objects, like pebbles.
- Soak lentils in a large bowl covered with lots of water overnight.
- Place all ingredients except for vinegar and fixings into a slow cooker or large pot.
- If you are cooking on the stovetop, bring contents to a boil, cover, and simmer for about 1.5 hours or until soup thickens and lentils are tender.
- If you are using a slow cooker, set on high and cook for approximately 5 hours.
- When the soup is done, add vinegar and stir.
- Serve with optional fixings.
This soup freezes very well, and can be kept in the freezer for up to 6 months.
If you want to use fresh herbs instead of dried, use 2 tablespoons each.