Its carrot and celery harvest on the farm and with the cooler autumn weather upon us, its time for soup season. A hearty stew always seems to be a perfect remedy to warm up my family inside and out.

Growing up, my mum always made us a hearty Cypriot lentil stew (fakes) that I just loved. A thick stew with carrots, celery, tomatoes, garlic, onion and lots of lentils topped with fresh parsley and a side of warm pita for dipping. I am sharing my mums simple recipe and one of my families favourites to warm all of you inside and out.

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5 from 1 vote

Greek Cypriot Lentil Stew (Fakes)

Total Time1 hour hr

Course: Soup

Materials

• 2 tbsp. extra-virgin olive oil
• 1 medium sweet onion diced
• 2 large cloves of garlic thinly sliced
• 3 medium carrots peeled and cut in 1/4 inch rounds
• 4 celery sticks and celery leaves chopped in 1/4 inch pieces
• 2 cup crushed tomatoes with their juice
• 2 cup vegetable broth
• 1 large bay leaf
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 4 cup cooked green lentils
• 1 cup Italian flat leaf parsley chopped

Instructions

• In a large pot, heat oil over medium heat. Add onions, garlic, carrots, celery and cook for 7-8 minutes until slightly caramelized.
• Add tomatoes, 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 low. Cover with lid and simmer for 10 minutes.
• Remove lid and stir in lentils. Simmer stew for 30 minutes until slightly thick. Turn off burner and cover with lid. Let stand for 5 minutes. Stir and serve topped with parsley and pita bread for dipping.