The Pear & The Purple Peach

Fakes (pronounced ‘Fah-kehs’) is a staple meal in many the Greek home, it is a filling and nutritious meal packed with lots of flavour. It is traditionally served with a drizzle of olive oil and balsamic vinegar. giving the dish one last lift to the lentils and adds another dimension of flavour!

I first tried this dish from a past colleague who bought in a big container that her mum had made. from the first spoonful I was hooked and needed to know how to make this dish! after being given some very rough instructions and ingredients and a big of online searching I have a dish I am very happy and satisfied with!

Served with Crusty bread and Butter = hello satisfaction!

Lentils: lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 13,000 to 9,500 years ago.

There are many types of lentils Green (Used in this recipe), brown red, french, etc etc. each with their own texture and use. I find lentils so versatile adding a meatiness to any dish.

Nutrition Facts:

With about 30% of their calories from protein, lentils have the third-highest level of protein by weight, of any legume or nut

Lentils, which are essentially part of the legume family, are packed with cholesterol-lowering fiber. Lentils are also good for preventing blood sugar levels from shooting up after a meal

Lentils also contain dietary fibre, folate, vitamin B1 and a great source of Iron all with virtually no fat. with a calorie count of Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up and is cost-effective on the waistline!

Eat eat eat I say!

This recipe takes a while to prepare, not so much in preparation but cooking can take 1.5- 2 hours as the liquid has to reduce and flavours to develop. I always make this the night before for a quick dinner the next night not to mention a yummy healthy lunch for work!

Fakes (Greek Lentil Soup) Recipe:

Ingredients:

• 1 cup green or brown lentils (green lentils are softer in texture and flavour)
• 2.5 litres cold water
• 1 large celery stick + leaves, finely chopped
• 1 carrot, finely chopped
• 1 zucchini, finely chopped
• 1 red capsicum, finely chopped
• 1 X 400g can chopped tomatoes
• 1 large onion, finely chopped
• 4 cloves garlic, chopped
• 1 teaspoon tomato paste
• 1/2 cup chopped parsley
• 3 bay leaves (remove at end of cooking)
• 2 Massel vegetable stock cubes
• 1 teaspoon ground oregano
• salt & pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons vinegar or to your liking

Directions:

1. Put lentils & 2.5 cold litres of water and place on stove on low heat until simmering then add all veggies
2. Simmer soup for 30 minutes then add tomato, tomato paste, parsley, garlic, pepper, stock cubes & Bay Leaves
3. Simmer for around 1.5 – 2 hours or until lentils are tender and mixture is thickening remember to stir often
4. Add olive oil, oregano & vinegar to the pot and season to taste with salt and pepper to your taste.

Tips:

Cook lentils in cold water as adding them to boiling water can make them tough

I really love the taste and distinct flavour of Ground oregano give it a try! I add this at the end of the cooking along with the vinegar, salt pepper

The vinegar really gives the dish its kick so add to your liking. I often serve olive oil and Balsamic at the table or lounge when serving

be patient with the cooking simmer over a nice gentle heat and stir often you will be surprise how quick it can thicken up.

I hope you all enjoy!!

Cheers,

Brett xx