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Greek Lentil Soup (Faki)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.1002
Energy (kCal)472.1299
Carbohydrates (g)97.5092
Total fats (g)4.3427
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup. To check the lentils, pour them in small batches onto a plate so they are able to spread out. Give them a quick look over, remove any foreign objects, and dump them into a bowl. Repeat until you have checked all of your lentils. Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins. Throw the lentils into a big soup pot. | 2. Dice your carrots and celery and throw them into the pot as well. | 3. Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium. Cook for 30-40 minutes or until the lentils are done. | 4. To finish the soup, turn the heat to low. Now add the oregano and salt and pepper to taste. The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup. We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking. | 5. Optional Ingredients: Over the years I have tried out other Faki recipes. Here are my favorite additions from those experiments. The bulgur bulks up the soup into more of a stew. Despite how successful the soup can be if you add some (or all) of thee additions, I still most often stick with the basic soup. To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 cup 81.62 17.0478 6.8992 0.4235
    carrot 4 209.92 49.0496 4.7616 1.2288
    celery 4 stalks 40.96 7.6032 1.7664 0.4352
    stock 2 boxes - - - -
    greek oregano 2 tablespoons - - - -
    salt pepper - - - -
    red wine vinegar - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    spinach leaf 2 cups 90.48 13.1352 11.3256 1.7784
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    buglur wheat 1 1/2 1/2 - - - -
    cayenne pepper - - - -
    red pepper flake - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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