Even though it’s April, the weather has been pretty bad here in Toronto in the last couple of weeks. And when I say bad I mean snow and low temperatures with a wind chill. When it’s so cold outside that you have to wear your winter jacket and boots, a bowl of warm soup feels like heaven.
I am a big fan of hearty soups that are full of veggies and protein. I usually cook a big pot of soup on the weekend or at the beginning of the week and then enjoy it all week. It’s so convenient to always have it in the fridge because soups like this Greek Lentil Soup Faki can be eaten as a meal.
This soup is meatless. But I promise you won’t miss the meat because this soup is super filling and full of vegetable protein from lentils.
And as a bonus, this Greek Lentil Soup Faki is super budget-friendly. All you need are some green lentils which are on the list of my favorite inexpensive low glycemic foods, carrots, celery, onion, some spices and green herbs and you have a big pot of soup to keep you happy all week long.
- 1 L / 4 cups vegetable broth
- 5 cups water
- 1 1/2 cup green lentils, rinsed
- 2 Tbsp olive oil
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 can (28 oz./796 ml) diced tomatoes
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- salt and pepper to taste
- fresh parsley or cilantro to serve
- Add the vegetable stock, water and lentils to a large pot. Bring to a boil. Reduce heat. Cover and cook for about 30 minutes until the lentils start to soften.
- In the meantime, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the carrots, celery and onions. Cook stirring occasionally for about 6 to 8 minutes or until the vegetables start to soften.
- Add the tomatoes, vegetables, garlic powder and dried oregano to the lentils. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and cook for about 25 to 30 minutes until the lentils and veggies are cooked through.
- Serve with fresh herbs such as cilantro or parsley.