Eating vegetarian can sometimes be tricky, because you have to really think about ways of getting the protein you need. On the other hand, I know so many meat eaters that don’t get enough of the nutrients you usually get from veggies! Hahaha. I guess we’re really all in the same boat here.
In the winter months, it’s easier to remember to eat legumes because they are perfect in hearty, warming dishes like Fakkes (Greek lentil soup).
Don’t ask me how to pronounce Fakkes. I dated a Greek guy in high school, and I was SO SURE he pronounced it kind of like fahk-keys. Online, I’m mostly seeing people state that it’s pronounced more like fahk-kess. I’m sure it’s just my memory being a bit of a bozo.
In any case, my odd pronunciation didn’t stop me from finding some recipes online to draw from. As usual, I skimmed through a bunch, decided on how I would do it and picked the one most like my chosen method to list as the inspiration recipe. Looking at the ingredients – and even as I was making it – I was not convinced that my soup would turn out flavourful enough. It doesn’t call for many spices, or any complicated liquid ingredients. At first, it seemed rather watery, but it did eventually come together and make an incredibly hearty soup.
The Verdict:
I was really surprised at how easy and tasty this was! Rather impressed, after having some really good Fakkes at a local diner. This is great with some crusty bread, or even a side salad or veggies. It didn’t require any soaking of the lentils, but then you do stew it for a couple of hours. I’m thinking that presoaked (or even canned?) lentils could shorten the cooking time, but could impact the flavour of the broth. Possibly also a great crock pot dish!
Greek Fakes (Lentil Soup)
based on this recipe.
4-6 servings
Ingredients:
- 1 tablespoon olive oil
- 2 cups dried brown lentils, washed and drained
- 1 medium onion, finely chooped
- 3-4 cloves garlic roughly chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- red chile flakes, to taste (optional)
- 1 cup canned diced tomatoes
- Salt & pepper to taste
Preparation:
- Heat olive oil In a large pot, over medium heat. Add onoin, garlic, and celery and sauté until onion is translucent.
- Add oregano, bay leaves, chile flakes, tomatoes, salt, pepper and approximately 6 cups of water. Allow to come to a boil.
- Cover and simmer for 1 to 2 hours, until the lentils are tender and the broth is flavourful.
