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Faki (Hellenic Lentil Soup)

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Yield: 8 servings

1 c Lentils 4 Parsley sprigs
1 md Onion; chopped Mint, fresh; basil or other
2 Garlic cloves; up to 3 -favorite herb
-chopped 1/4 c Olive oil
1 Celery stalk; chopped 1 pn -Salt
3 Plum tomatoes, fresh; and 1 pn -Pepper
-juices -OR- 3 tb Vinegar
5 -Italian type plum tomatoes Oregano, dried; for garnish
1 Bay leaf

This recipe also appeared in my cookbook, The Food of Greece.

Wash lentils in a soup pot. Cover with 8 cups of cold water, and
bring to a boil. Cover the pot, turn off the heat, and let stand for
an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
your favorite herb and half the oil. Simmer for 30 minutes, stirring
occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the
seasonings. Serve hot with the vinegar and garnished with oregano,
rubbed between your palms.

SERVES:8

Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
g mg carbohydrate: 13 potassium: 282.5 protein: 5
sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles posted by Anne MacLellan

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Comments

Faki (Hellenic Lentil Soup)<br /> Yield: 8 servings<br /> <br /> 1 c Lentils 4 Parsley sprigs<br /> 1 md Onion; chopped Mint, fresh; basil or other<br /> 2 Garlic cloves; up to 3 -favorite herb<br /> -chopped 1/4 c Olive oil<br /> 1 Celery stalk; chopped 1 pn -Salt<br /> 3 Plum tomatoes, fresh; and 1 pn -Pepper<br /> -juices -OR- 3 tb Vinegar<br /> 5 -Italian type plum tomatoes Oregano, dried; for garnish<br /> 1 Bay leaf <br /> <br /> This recipe also appeared in my cookbook, The Food of Greece.<br /> <br /> Wash lentils in a soup pot. Cover with 8 cups of cold water, and<br /> bring to a boil. Cover the pot, turn off the heat, and let stand for<br /> an hour. Bring to a boil, and stir in the onion, garlic and celery.<br /> Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,<br /> your favorite herb and half the oil. Simmer for 30 minutes, stirring<br /> occasionally. Add enough water to make 8 cups. Remove the bay leaf.<br /> Season the soup, and add the remaining oil. Taste, and adjust the<br /> seasonings. Serve hot with the vinegar and garnished with oregano,<br /> rubbed between your palms.<br /> <br /> SERVES:8<br /> <br /> Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat<br /> g mg carbohydrate: 13 potassium: 282.5 protein: 5<br /> sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5<br /> <br /> SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras<br /> Chantiles posted by Anne MacLellan<br /> <br />
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