Faki (Hellenic Lentil Soup)

Faki (Hellenic Lentil Soup)
Serves 10
Onions, Garlic, Plum Tomatoes and Celery bring life to this Lentil Soup.
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Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
175 calories
25 g
0 g
6 g
6 g
1 g
218 g
13 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
218g
Servings
10
Amount Per Serving
Calories 175
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
30%
Sugars 11g
Protein 6g
Vitamin A
18%
Vitamin C
28%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Lentils
  2. 1 md Onion; chopped
  3. 2 ea Garlic cloves; up to 3 chopped
  4. 1 ea Celery stalk; chopped
  5. 3 ea Plum tomatoes, fresh; and juices -OR-
  6. 5 ea -Italian type plum tomatoes
  7. 1 ea Bay leaf
  8. 4 ea Parsley sprigs
  9. Mint, fresh; basil or other favorite herb
  10. 1/4 c Olive oil
  11. 1 pn -Salt
  12. 1 pn -Pepper
  13. 3 tb Vinegar
  14. Oregano, dried; for garnish
Instructions
  1. Wash lentils in a soup pot. Cover with 8 cups of cold
  2. water, and bring to a boil. Cover the pot, turn off the
  3. heat, and let stand for an hour. Bring to a boil, and stir
  4. in the onion, garlic and celery. Cover and simmer for 30
  5. minutes. Add the tomatoes. bay leaf, parsley, your
  6. favorite herb and half the oil. Simmer for 30 minutes,
  7. stirring occasionally. Add enough water to make 8 cups.
  8. Remove the bay leaf. Season the soup, and add the
  9. remaining oil. Taste, and adjust the seasonings. Serve hot
  10. with the vinegar and garnished with oregano, rubbed
  11. between your palms.
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calories
175
fat
6g
protein
6g
carbs
25g
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