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Faki(Hellenic Lentil Soup)

* Exported from MasterCook *


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Greek
Low-Cal Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Lentils
1 md Onion -- chopped
2 ea Garlic cloves -- up to 3
1 ea Celery stalk -- chopped
3 ea Plum tomatoes, fresh -- and
-juices -OR-
5 ea -Italian type plum tomatoes
1 ea Bay leaf
4 ea Parsley sprigs
Mint, fresh -- basil or other
-favorite herb
1/4 c Olive oil
1 pn -Salt
1 pn -Pepper
3 tb Vinegar
Oregano, dried -- for garnish

"This recipe also appeared in my cookbook, The Food of

Wash lentils in a soup pot. Cover with 8 cups of cold
water, and bring to a boil. Cover the pot, turn off
the heat, and let stand for an hour. Bring to a boil,
and stir in the onion, garlic and celery. Cover and
simmer for 30 minutes. Add the tomatoes. bay leaf,
parsley, your favorite herb and half the oil. Simmer
for 30 minutes, stirring occasionally. Add enough
water to make 8 cups. Remove the bay leaf. Season the
soup, and add the remaining oil. Taste, and adjust the
seasonings. Serve hot with the vinegar and garnished
with oregano, rubbed between your palms.


Nutrients for 3/4 cup Calories: 129 Exchanges: 1
starch/bread; 1 fat
g mg carbohydrate: 13 potassium:
282.5 protein: 5 sodium: 21 fat: 7 cholesterol: 0
fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by
Vilma Liacouras Chantiles posted by Anne MacLellan

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