Name: Faki (Greek vegetable and lentil soup)
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 large brown onion, quartered; 2 carrots, peeled and roughly chopped; 3 celery stalks, trimmed and roughly chopped; 1 1/2 teaspoon dried oregano leaves; 3 garlic cloves, minced; 1 1/2 tablespoon olive oil; 3 bay leaves; 1 1/2 cup dried green lentils; 2 400 g tins diced tomatoes; 3 teaspoon sugar; 4 cup vegetable stock; 2 cup water; 2 1/2 tablespoon red wine vinegar; sea salt and cracked black pepper; large handful parsley leaves, chopped roughly; Lemon and cucumber yoghurt; 2/3 cup greek yoghurt; 1 cucumber, halved lengthways, seeds removed and grated; 1 teaspoon finely grated lemon rind; 1 garlic clove, minced

Ingredients

1 large brown onion, quartered

2 carrots, peeled and roughly chopped

3 celery stalks, trimmed and roughly chopped

1 1/2 teaspoon dried oregano leaves

3 garlic cloves, minced

1 1/2 tablespoon olive oil

3 bay leaves

1 1/2 cup dried green lentils

2 400 g tins diced tomatoes

3 teaspoon sugar

4 cup vegetable stock

2 cup water

2 1/2 tablespoon red wine vinegar

sea salt and cracked black pepper

large handful parsley leaves, chopped roughly

Lemon and cucumber yoghurt

2/3 cup greek yoghurt

1 cucumber, halved lengthways, seeds removed and grated

1 teaspoon finely grated lemon rind

1 garlic clove, minced

Method

1.Process onion, carrot, celery, oregano leaves and 3 cloves of minced garlic in food processor to form a chunky paste.

2.Heat oil in saucepan over medium-high heat. Cook vegetable mixture and bay leaves, stirring occasionally, for 15 minutes. Add lentils and stir to coat.

3.Add tomato, sugar, stock and water. Bring to a simmer. Reduce heat to medium. Cook, stirring occasionally, for 45 minutes, until lentils are firm but tender. Alternatively, cook longer for softer lentils.

4.Stir through vinegar and season with salt and pepper. Cook for a further 5 minutes. Stir through most of chopped parsley.

5.Meanwhile, to make Lemon and Cucumber Yoghurt, combine yoghurt, cucumber, lemon rind and remaining garlic in mixing bowl. Season with salt and pepper, to taste.

6.Ladle soup into serving bowls. Dollop a generous spoonful of lemon and cucumber yoghurt onto soup and scatter with remaining chopped parsley.

Processing the veggies saves time and makes the soup thicker. If you don’t have a food processor, chop the veggies into similar sizes or coarsely grate them and continue from step 2. The soup will be chunkier, and the broth a bit thinner.
Note

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Ingredients

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