1 cup Lentils
1 medium Onion, chopped
2 Garlic cloves, up to 3 chopped
1 Celery stalk, chopped
3 Plum tomatoes, fresh, and juices -OR-
5 -Italian type plum tomatoes
1 Bay leaf
4 Parsley sprigs
Mint, fresh, basil or other favorite herb
1/4 cup Olive oil
1 pinch -Salt
1 pinch -Pepper
3 tbsp Vinegar
Oregano, dried, for garnish
Directions
"This recipe also appeared in my cookbook, The Food of Greece".
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.
SERVES:8
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
Servings: 8 servings
Faki (Hellenic Lentil Soup) Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Vegetarian; Main Dish; Crockpot
The History of Recipes
We are able to trace the history of written recipes way back into history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, these, old cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, entrees and afters, something we still use today. Aspicius describes how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. During the next few centuries, the upper-class families of the West strove to serve the most extravagent meals, and consequentially the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. By the advent of the 20th century, cookery publications are greatly in demand as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Faki (Hellenic Lentil Soup) recipe.
