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Faki (Hellenic Lentil Soup)

1 Cup lentils
4 Parsley sprigs
1 Medium onion chopped
Mint, fresh basil or other favorite herb chopped
2-3 Garlic cloves
1/4 Cup olive oil
1 Celery stalk chopped
1 Pinch Salt
3 Tomatoes or 5 Italian type plum tomatoes (roma) chopped
1 Pinch pepper
3 Tablespoon vinegar
Oregano dried for garnish
1 Bay leaf

Wash lentils in a soup pot
Cover with 8 cups of cold water, and bring to a boil
Cover the pot, turn off the heat, and let stand for an hour
Bring to a boil, and stir in the onion, garlic and celery
Cover and simmer for 30 minutes
Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil
Simmer for 30 minutes, stirring occasionally
Add enough water to make 8 cups
Remove the bay leaf
Season the soup, and add the remaining oil
Taste, and adjust the seasonings
Serve hot with the vinegar and garnished with oregano, rubbed between your palms.

Food exchange for 3/4 cup  1 starch/bread 1 fat
carbohydrate: 13 potassium: 282.5 protein: 5 sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5 Calories 129

Courtesy Diabetic Cooking From Around the World by Vilma Liacouras Chantiles

Serves 8