Greek lentil soup (Faki) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 121) by Amanda Hesser

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Notes about this recipe

  • Yildiz100 on August 09, 2015

    This was good but very similar to other lentil dishes I make, so I am not sure if we will repeat it. My three year old loved it so maybe we'll make it occasionally.

  • PrincessK on February 05, 2011

    (pg. 121) Pretty good lentil soup for a meatless, water based soup. While it did take non-active time, it was super quick to put together. Soak the green lentils in warm water for an hour (I did use the le Puy lentils despite Hesser's instructions to use regular green lentils). Then, boil the water with lentils and add chopped onions, garlic, celery, and canned tomatoes. Simmer with the lid on for an hour. Then add herbs (bay leaf, sprigs of parsley and either mint, basil or oregano), salt and pepper, and a couple of T of olive oil. I used dried oregano. Cover and simmer for another 1.5 hours. Stir in red wine vinegar. Not as good as Marcella's but it is healthier and still tasty.

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