Search This Blog

Monday, December 5, 2016

Faki (Hellenic Lentil Soup)

Categories: Diabetic, Soups/stews, Vegetarian, Main dish, Crockpot
      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.
  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

No comments:

Post a Comment