Fakes (Greek lentil soup), my first ever vegan dish

When Maria, my partner asked me to make this I wasn't thrilled with the idea of it. To me a brown lentil soup is not extravagant and I am always cautious if there is no meat in a recipe for dinner.

This dish is extremely popular in Greece especially around the Orthodox fasting time as it is vegan, as if no meat was bad enough...... and no dairy!

However, I got the recipe from her mother and set out to give it ago. It was fairly simple to do, not much fuss. Maria got home from work and immediately said the house smelled like being back in Greece, like mum.

I was told I got the dish spot on and surprisingly it was actually really tasty. I added the red wine vinegar over the top which I was originally unsure about and it really lifted the dish. I was quite impressed with it considering my expectations and would happily eat it more often. The added benefit that it costs virtually nothing to make, is filling and is very healthy is also a bonus. 

I think the name is brilliant for a laugh in English as well don't forget.

Here is the recipe I used. The amounts were for a small portion for 2 as maybe a starter. Just double the ingredients for larger quantity. I added more garlic just because I love garlic.

120g  Brown lentils                                 Dried rosemary and oregano

Good glug of olive oil                             1 tbsp tomato paste

1.5 tbsp garlic paste                                   1 bay leaf

1 onion finely chopped                            salt pepper to season

1 carrot cut quite small                           Red wine vinegar and extra virgin olive oil to garnish

2 pint of water

• In a large pot put the lentils and cover with pint of water. Bring to boil and simmer on high heat for 15 mins. Then strain the lentils using a fine strainer if colander holes too big.
• Dry the pot and add a good couple tablespoons of olive oil and put over medium/low heat. Add the onions carrot and garlic and cook until the onions are softened and clear (about 5-10 mins).
• Return the lentils to the pot and add a pint of water with the rosemary, oregano and bay leaf. A good starting point may be a tablespoon of each but adjust according to taste. Bring to the boil, cover and simmer for 10-15 mins making sure to stir now and then.
• Add the tomato paste and salt and pepper to season, cover and simmer for 40 mins. If the soup becomes too thick, add some more water.
• Serve and top with extra virgin olive oil and red wine vinegar.