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5 from 1 vote

Greek Cypriot Lentil Stew (Fakes)

Total Time1 hour
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.