Faki (Lentil Soup)
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!
See your street as it was 11 years ago! ...
- 4 tablespoons olive oil
- 2 medium onions, coarsely chopped
- 8 Cloves garlic, chopped
- 3 turnips, peeled and chopped
- 2 cups [455 ml] brown lentils, washed and picked over
- ½ cup [115 ml] parsley, chopped fine
- 6-8 cups [1360 ml - 1820 ml] water
- 2 bay leaves
- ½ teaspoon thyme, rubbed through your palms
- Salt and pepper, to taste
- 4 tablespoons strong red wine vinegar
- 4 scallions (spring onions), chopped
- 2 [further] tablespoons olive oil
- 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.
- Stir in the lentils and sauté for several more minutes.
- 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.
- Bring to a boil, then reduce heat to a simmer, cover, and cook for an hour and a half.
- When ready to serve, stir in the vinegar and let cook for a minute.
- Ladle into bowls, top each with the chopped scallions (spring onions), and drizzle with olive oil. Serve immediately.
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.”
Being somewhat of an 'odomanti', I may well increase the garlic quantity, when I make it myself.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.