🇬🇷 GreeceCatalog recipe
Red lentils simmered soft with carrot, tomato and bay into a thick, earthy soup, finished at the table with a swirl of olive oil and a splash of vinegar.
For 4 servings.
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Rinse the lentils in a sieve under cold water until it runs clear.
Soften the onion and carrot in half the olive oil over medium heat, about 5 minutes.
Add the garlic and cook 30 seconds, then stir in the lentils, crushed tomato, bay leaves and stock.
Bring to a boil, then simmer uncovered, stirring occasionally, until the lentils collapse into the soup, about 25 minutes.
💡 Skim any foam that rises in the first few minutes for a cleaner-tasting broth.
Discard the bay leaves and season with salt and pepper, thinning with extra stock if it's thicker than you like.
Ladle into bowls and let each person finish their own with a swirl of olive oil and a splash of vinegar.
Fakes is a Lenten staple across Greece, eaten in the households that fast from meat before Easter, but it holds a place on tables all year as cheap, filling food. Red wine vinegar stirred in at the table, never during cooking, is the detail regulars insist on.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.