Classic Greek Fakes (Lentil Soup)
Simple, nourishing, and deeply comforting, fakes is a staple Greek meal enjoyed year-round with crusty bread or feta on the side.
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 3 stalks of celery diced
- 6 cloves of garlic minced
- 1 14.5-ounce can diced tomatoes
- 2 medium Yukon Gold potatoes cut into 1-inch chunks
- 6 cups water
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 2 bay leaves
- 16 oz dried lentils brown or green (See Notes)
- 1 tbsp red wine vinegar
Instructions
- Set Instant Pot to Saute on High, and add the olive oil.¼ cup extra virgin olive oil
- Once the oil is hot, add the onion, carrots, celery and garlic. Saute the veggies, stirring occasionally, until they begin to soften.1 medium onion, 2 medium carrots, 3 stalks of celery, 6 cloves of garlic
- Stir in the diced tomatoes and saute for another 1-2 minutes. Use the acidity of the tomatoes to scrape any browned bits from the bottom of the pot.1 14.5-ounce can diced tomatoes
- Add the potatoes, water, and spices. Stir to combine.2 medium Yukon Gold potatoes, 6 cups water, 1 tbsp sea salt, 1 tsp ground black pepper, 2 bay leaves
- Stir in the dried lentils. Set the Instant Pot to Pressure Cook on High for 15 minutes. Once cooking time is complete, quick-release the pressure according to the manufacturer's directions.16 oz dried lentils
- Carefully open the Instant Pot and stir in the red wine vinegar.1 tbsp red wine vinegar
- Remove the bay leaves and enjoy with fresh bread (or cheddar biscuits)!
Notes
Note - Lentils: I use brown lentils in my Fakes. I recommend brown or green lentils (not to be confused with French green lentils). Brown or green lentils are soft-firm when cooked and are great for soups.
Nutrition
Serving: 1bowl | Calories: 412kcal | Carbohydrates: 60g | Protein: 21g | Fat: 10g
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