Fakes - Lefkada Lentil Soup
The lentils of Englouvi in Lefkada are famous all over Greece, and it wasn’t until I traveled there for season 3 of My Greek Table that I understood why. These small brown lentils cook up into a creamy, porridge-like classic Greek recipe for lentil soup that makes for the ultimate comfort food. But you can achieve a similar result with regular lentils, too, cooked a little bit longer. Extra virgin Greek olive oil is absolutely necessary to achieve that creamy texture, too!
- 2 cups lentils preferably small
- 6 - 8 whole garlic cloves
- ⅔ to 1 cup olive oil
- Salt to taste
- 3 - 4 sprigs dried Greek oregano
Rinse the lentils in a colander under cold water.
Place in a pot with enough water to cover by about 3 inches and add the garlic. Bring to a boil. Reduce heat to low and simmer, covered, until the lentils are cooked and have absorbed most of the water.
Uncover, add the oregano sprigs, and slowly add the olive oil, stirring gently, until the soup becomes thick and creamy. Add salt to taste. Serve.