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Fakes (Cypriot Lentil Soup)

Total Time1 hour 30 minutes
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.