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
AuthorMary Papoulias-Platis
Ingredients
1/8cupolive oil
1cupchopped red bell peppers
1cupchopped yellow peppers
2cupschopped onion
2bunches swiss chard, chopped
4clovesgarlic, chopped
1fennel bulb, chopped
3cupslentils
8cupschicken or vegetable broth
1cupred wine, preferably a Cabernet Sauvignon
2tablespoonsfreshly oregano, chopped
1tablespoonfresh Italian parsley, chopped
1tablespoonground cumin
pinchof red pepper flakes
After the soup has cooked add:
1/2teaspoonsalt
1/4teaspoonpepper
Topping:
1/4cupeach or the red/yellow pepper, finely chopped
Shaved Parmesan
Balsamic vinegar
Instructions
Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
Heat olive oil in a heavy soup pot.
Saute the vegetables until soft.
Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
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.