Growing up, some of my greatest memories were coming home from school to my Greek grandparents, excitingly toiling away in the kitchen. My grandmother would knead dough for hours on end to create crispy “tiropitas” (cheese pies”) while my grandfather helped her keep an eye on the soup.
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The Mediterranean Diet has gotten significant press in recent years, with research touting its benefits for preserving longevity and preventing morbidity and mortality from cardiovascular and metabolic diseases. I have been fortunate to witness these effects firsthand and am thrilled every time I am home and am able to enjoy a traditional meal with my grandparents.
One thing I love about traditional Greek food is the ease of going plant-based. My grandmother follows the Greek Orthodox fasting principles quite strictly, requiring her to be “vegan” for most of the year. Growing up, this exposed me to a host of filling soups (navy bean, chickpea, split pea) and other plant-based recipes I hope to post soon like oven-roasted sliced eggplant and fasolakia (greek green beans). The list just goes on and on! Another thing I admire about Greek cuisine is simplicity – our kitchens are characterized by a few essential ingredients – olive oil, of course, oregano, garlic, lemon, red wine vinegar, and a selection of beans and grains. With those key ingredients and a few helpful tips, you can really craft a delicious Greek meal in a short amount of time!
With fall upon us and the weather cooling down, I love cooking Fakes. It’s protein and iron-filled and warming for the soul. I love truRoots organic lentils because they cook faster than traditional lentils and are easier on the digestive system too. Plus, if you make a big batch of this on the weekend it makes a great lunchtime meal throughout the week. Enjoy with paximathia (traditional Greek barley rusk), a spoonful of red wine vinegar for extra tanginess or toasted Ezekiel!
“Fakes” – Greek Lentil Soup
Ingredients
- 2 cups TruRoots Organic Sprouted Green Lentils, rinse well in a strainer
- 1/4 cup Cold-Pressed Extra Virgin Olive Oil
- 1 container Organic Chicken Stock
- 1 zucchini, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves Garlic, chopped
- 1/2 cup white onion, diced
- 2 tbsp tomato paste, *
- 6 Bay Leaves, fresh or dried
- 1/2 tsp black pepper
- 1 tsp sea salt, ground with the palms of your hand or mortar & pestle
- 1 cup water, depending on thickness desired
Instructions
- Cook sprouted lentils per instructions, about 15-20 minutes in boiling water. Do not overcook as they will continue to cook once added later in the broth!
- Meanwhile, heat 1 tbsp olive oil in a large cooking pot. Sauté garlic and onion until translucent.
- Add carrots, zucchini, tomato, celery, and half the container of stock on high heat. Mix often, softening the vegetables until cooked (about 15 minutes).
- Drain lentils and add to main cooking pot. Add the rest of the chicken stock, generous amount of salt, pepper and 4-6 bay leaves. Stir well and leave on medium-high heat to bring to a boil.
- Once boiling, add tomato paste and stir well.
- If the soup is too thick add one cup of water and stir well.
- Reduce to simmer for 40-60 minutes. Enjoy with a slice of toasted Ezekiel bread and 1 tsp of red wine vinegar added to the soup for the traditional Greek style taste!