Hello beautiful friends! Who is ready for Greek Easter? I can’t wait especially since my birthday happens to be the day before Easter. 🙂
Want to learn more about Greek Easter, and our festivities? Please click on the link below from Windy City Greek, and check out 64 pages of lent and Easter related content. (Our two recipes are featured here.)
Speaking of lent recipes, I have been enjoying fakes the past few weeks, and I seem to be getting better and better every time with the end result. So, here is my latest fakes recipe, I hope you enjoy.
Fakes~ Greek Lentil Soup
- 1/2 pound of small lentils, rinsed
- 1 pound of ripe tomatoes, puréed
- 4 cups water
- 1/4 cup Moscato wine
- 2 teaspoons oregano
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 cup of olive oil
- 1 bay leaf
- 2 cloves of garlic, finely chopped
- sea salt
- freshly ground pepper
- 1/2 cup crumbled feta cheese
- 1 lemon, reserve juice
- 2 teaspoons red wine vinegar
- Soak the lentils for about 2 hours. Rinse lentils a few times, then drain water.
- In a heavy pot, add the water, wine, tomato puree, bay leaves, onion, cumin seeds, and garlic.
- Bring to a boil over medium heat, and add in the lentils and olive oil.
- Reduce the heat and cover for 1 hour and half or until lentils are done.
- Remove from heat, and remove bay leaves.
- Stir in seasonings. (Salt, pepper, and oregano.)
- Stir in vinegar, and freshly squeezed lemon juice.
- Serve with crumbled feta cheese over the top.