Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.
One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.
This is my second contribution to this month's My Legume Love Affair, a popular event focusing on the goodness of beans, started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona.
|Greek Lentil Soup (Fakes)|
|Recipe by Lisa Turner|
Published on January 23, 2011
Simple, flavorful and nourishing — a slightly spicy update on a traditional Greek soup of lentils and vegetables
More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Be sure to visit some of my favorite Greek food bloggers:
Ivy, who has just published a cookbook that you will want to purchase
Peter G, who always presents the most tempting photos and delicious recipes
Peter M who offers up informative facts about Greek cuisine and traditions and fabulous recipes and images
On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel
Audio Accompaniment: Ben Harper