Faki (Greek lentil soup)
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
1. 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.
2. 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.
3. 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.
4. Serve with fresh herbs such as cilantro or parsley.