Faki (Lentil Soup)

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Faki (Lentil Soup)
Faki (Lentil Soup)
Servings:Serves 6
Calories per serving:164
Ready in:2 hours
Prep. time:15 minutes
Cook time:1 hour 45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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This is a lentil soup that dates back to the days of Athenian democracy, around 2,500 year ago. The recipe has been reproduced here by kind permission of Pat Solley. Please take the trouble to read Pat's page - it is fascinating!

Ingredients

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Method

  1. Heat the oil over medium heat in a large soup pot, then scrape in the onions, garlic, and turnip and sauté until the onions are translucent.
  2. Stir in the lentils and sauté for several more minutes.
  3. Stir in the parsley, then pour in the water, add the bay leaves, rub the thyme into the pot, and season to taste with salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer, cover, and cook for an hour and a half.
  5. When ready to serve, stir in the vinegar and let cook for a minute.
  6. Ladle into bowls, top each with the chopped scallions (spring onions), and drizzle with olive oil. Serve immediately.

Serving suggestions

Pat says: “The splash of strong red wine vinegar lifts this out of the category of plain fare into a whole new world. Its sharp sweetness and the spike of scallions counterpoint the creamy lentils and vegetables perfectly--it's a fine meal, especially with some bread, olives, and feta cheese on the side. Greek wine too, mmmmmmm.”

Variations

Being somewhat of an 'odomanti', I may well increase the garlic quantity, when I make it myself.

Chef's notes

Have yet to try this soup but sounds great. I am sure it will be best enjoyed whilst listening to an audio version of Aristophanes' Clouds! --JuliaBalbilla 19:09, 11 February 2009 (UTC)

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