Lentil Soup with Balsamic Vinegar Faki

Lentils are one of the oldest cultivated legume, along with wheat and barley. Most lentils are produced in India and Turkey. The varieties are many, red, green, brown, and black. Lentils have a thin seed coat , which allows them to cook in less time than most beans.  In the Greek kitchen lentils are a staple, commonly made into soups, salads, and warm side dishes with rice. This recipe is healthful, and full of colorful and fragrant vegetables.  Serve this with a splash of balsamic vinegar, a scattering of fresh peppers, and Parmesan cheese.

I tend to look for Bob’s Red Mill products for their higher organic quality. They often times have heritage beans which I found here.

For detailed instructions please visit this page: Cooking Techniques for Lentil Soup

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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.

Course Soup

Cuisine Greek

Keyword california greek, faki, Greek, lentils

Author Mary Papoulias-Platis

Ingredients

• 1/8 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:
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Topping:
• 1/4 cup each or the red/yellow pepper, finely chopped
• Shaved Parmesan
• Balsamic vinegar

Instructions

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.

Recipe Notes

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.

You may enjoy my other Traditional Greek Soups

Greek Lemon Soup – Agvelemeno

Greek White Bean and Carrot Soup – Fasolada 

Cabbage Soup with Vegetables

I Love Soups!

Enjoy,

Mary 

© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.

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Tagged as: cooking techniques, Fall, Greek food, healthful soups, lentils, recipe, Soup's On, vegetarian, winter