Fakess

Warm your soul with Fakess, a traditional Greek lentil soup brimming with hearty, wholesome ingredients and bold Mediterranean flavors. This vegan delight combines protein-packed brown or green lentils with a savory blend of sautéed onions, garlic, carrots, and celery. Simmered with fragrant oregano, tangy tomato paste, and sweet diced tomatoes, Fakess is elevated with a touch of red wine vinegar for a zesty finish. Ready in just 50 minutes, it's a comforting, nutrient-rich meal perfect for busy weeknights. Serve it piping hot with a garnish of fresh parsley and pair with crusty bread or a crisp side salad for a complete and satisfying dinner. Ideal for a healthy, plant-based lifestyle, this recipe offers a delicious way to enjoy traditional Greek cuisine.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup dried brown or green lentils
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 medium carrot, finely diced
• 1 stalk celery stalk, finely diced
• 2 tablespoons tomato paste
• 1 cup diced tomatoes (canned or fresh)
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• 4 cups water or vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Rinse the lentils under cold water to remove any debris. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.

Step 3

Add the minced garlic, diced carrot, and diced celery. Cook for an additional 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.

Step 5

Add the diced tomatoes, bay leaf, dried oregano, and rinsed lentils to the pot.

Step 6

Pour in the water or vegetable stock, then bring the mixture to a boil over high heat.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, stirring occasionally to ensure the lentils cook evenly.

Step 8

Taste the soup and season with salt and black pepper. Adjust seasoning as needed.

Step 9

Once the lentils are tender, remove the bay leaf and stir in the red wine vinegar for a tangy finish.

Step 10

Serve the soup hot, garnished with freshly chopped parsley, if desired. Enjoy with crusty bread or a side salad.

Nutrition Facts

Serving size	1881.5 grams (1881.5g)

Amount per serving	% Daily Value*
Calories	1325

Total Fat 46.10g	59%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 6054mg	263%
Total Carbohydrate 178.00g	65%
Dietary Fiber 35.00g	125%
Total Sugars 31.10g
Protein 61.20g	122%

Vitamin D 0IU	0%
Calcium 349mg	27%
Iron 18mg	98%
Potassium 3894mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 17.8%

Carbs: 51.9%