Faki soupa (greek lentil soup) PDF Print E-mail

Faki Soupa (Greek Lentil Soup)

3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato pur?e
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste

Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato pur?e, fresh tomatoes, oregano and olive oil. Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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