Lentil Soup with Balsamic Vinegar – ” Faki “
This recipe has been in my family forever! We keep all the fixins in our pantry for a quick and healthful weekday meal.
Recipe type: Soup
Cuisine: Greek
  • ⅛ cup olive oil
  • 1 cup chopped red bell peppers
  • 1 cup chopped yellow peppers
  • 2 cups chopped onion
  • 2 bunches swiss chard, chopped
  • 4 cloves garlic, chopped
  • 1 fennel bulb, chopped
  • 3 cups lentils
  • 8 cups chicken or vegetable broth
  • 1 cup red wine, preferably a Cabernet Sauvignon
  • 2 tablespoons freshly oregano,chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon ground cumin
  • pinch of red pepper flakes
  • After the soup has cooked add:
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Topping:
  • ¼ cup each or the red/yellow pepper, finely chopped
  • Shaved Parmesan
  • Balsamic vinegar
  1. Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
  2. Heat olive oil in a heavy soup pot.
  3. Saute the vegetables until soft.
  4. Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
  5. Season with salt and pepper.
I use brown lentils because they hold up better than the red lentils.Wash and sort through the lentils, carefully.You may also substitute the balsamic vinegar with lemon juice, or red-wine vinegar.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/lentil-soup-with-balsamic-vinegar-faki/