Fakes in Greek translates to lentils. This soup is very nostalgic as my mum and yiayia (grandmother) always made it for us growing up. It was the winter soup that was made when we needed a nourishing, warm and comforting hug. It was always served with fresh bread for dipping and of course feta cheese for a salty addition. With our Canadian winter months, I have continued this family tradition with my family. It is made with so much local nutritious ingredients and of course, lots of love. I hope you enjoy it and it becomes one of your family favourites! xo

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Fakes (Cypriot Lentil Soup)

Total Time1 hour hr 30 minutes mins

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Cypriot, Greek

Materials

• 1 cup dried green lentils
• 3 tbsp extra-virgin olive oil + extra for garnish
• 1 medium white onion finely diced
• 2 large cloves of garlic minced
• 2 medium carrots scrubbed and cut in 1/4 inch pieces
• 2 medium celery stalks cut in 1/4 inch pieces
• 1/4 cup celery leaves finely chopped
• 1 1/2 tbsp tomato paste
• 2 medium ripe tomatoes grated on a box grater, discard the stem.
• 8 vegetable stock
• 1 large bay leaf
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1/2 cup short grain white rice
• juice of one small lemon
• Italian flat leaf parsley finely chopped for garnish
• ​Feta crumbled for garnish optional

Instructions

• Rinse lentils and place in a large bowl. Cover with hot water and let soak for 1 hour. If they drink the water, add more hot water.
• While lentils are soaking, heat 3 tbsp of oil in a large pot over medium heat. Add onions, garlic, carrots, celery, celery leaves and cook for 5-6 minutes until slightly golden.
• Add tomato paste and saute for another minute. Add grated tomatoes and their juice, bring to a simmer and cook for 6 minutes.
• Add vegetable broth, bay leaf, season with salt and pepper. Bring liquid to a boil and reduce heat to a low simmer for 5 mins.
• Drain lentils and add to the stock. Continue simmering for 10 minutes and add rice. Cook for an additional 10 mins. Turn off burner and cover with lid. Let stand for 5 minutes. Stir in lemon juice and serve topped with parsley and feta.
• Finish with a good drizzle of quality olive oil.