Fakes Soupa - Lentil Soup

Φακή or written in English, faki, means Lentil. Legumes are a huge part of the Greek diet.  It's pretty common to have lentil soup, especially during Lent. This is a really simple recipe, and an excellent choice for the winter months. This is my Yiayia's recipe, but I've tweaked it a bit.

I recommend that if you have anything you'd like to add, go for it. It's simple. If you want to add extra herbs and spices such as more dill and oregano, do it! It will not hurt.

This soup is especially great for students who are looking for cheap, healthy options. It lasted me a week, and I even brought some of it to a friend.

Ingredients

10 cups liquid - 8 chicken stock (or vegetable), plus 2 cups water

6 minced garlic cloves

1 package lentils

1/4 cup olive oil

1 cup diced carrots,

1 cup diced celery,

1 bag of baby spinach

8 ounces tomato sauce (this would be 4 more ounces than we put in last weekend)

salt and pepper to taste

Optional: dill, rosemary or oregano. I'd add two tablespoons of oregano, personally. I added two - three tablespoons of fresh dill. Still good, but I love my rigani.

Directions

1. Soak the lentils over night. 8 - 12 hours.

2. Next day, drain lentils into a strainer.

3. In a dry saucepan, pour 1/4 cup olive oil, and place over medium heat. Add minced garlic, carrots and celery. Cook for about 10 minutes.

4. Add 8 cups of vegetable or chicken stock, plus 2 cups water, and drained lentils. Bring to a boil, then reduce heat to medium-low.

5. Once simmering, add tomato sauce and salt and pepper to taste. You can also add the oregano, rosemary or dill in at this time.

6. Cover and let simmer for 40 - 50 minutes.

7. Once lentils have cooked, turn off heat, and add bag of spinach.

There you have it, fakes soupa. Kali Orexi!