Greek lentil soup (Fakes)

It's been a really long day and I feel like curling up on the sofa watching a light-hearted movie. We've had a fantastic Saturday afternoon walking through the side streets of Sydney and enjoyed a mocha at Sydney's oldest coffee shop in Darlinghurst. The warm wintry sunshine provided a backdrop to some lively conversation with my husband whilst we engaged in some interesting people watching. Now that we're back home I don't have the energy to stand over the stove, so it's time for one of my "dishes that cook by themselves".

I always have a pack of French or continental lentils in my cupboard, especially useful for a day like this. This Greek lentil soup, known as "fakes" is a really comforting dish. It was first served to me by my mother-in-law in Greece and it has become a favourite.

It's not a fussy dish to make, it's delicious and fills you up too. I literally put all the ingredients into the pot together, occasionally checking on the water level. It needs my attention again just five minutes before it's done.

It is served with feta and vinegar. Also great with fresh, crispy bread and olives on the side.

Recipe


You will need

• 375g French style lentils
• 1 onion
• 5 cloves garlic
• 2 bay leaves
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1/2 cup olive oil
• 1 cup pureed fresh tomatoes

Wash the lentils well. Place the lentils in a large pot and add about 1.5 litres of water. Bring to the boil. Add one whole peeled onion, the bay leaves, peeled garlic cloves and oregano. Cover and let it simmer for about 40 minutes, until the lentils are tender, adding more water if needed during the cooking to get your desired consistency. Season to taste. Add the pureed tomatoes and the olive oil. Let it simmer gently for five minutes more.

When done, remove and discard the onion, garlic and bay leaves.

Serve the dish hot or cold. Add vinegar to your taste, sprinkle with freshly ground black pepper and pieces of feta.