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!
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2
cups
lentils
preferably small
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6 - 8
whole garlic cloves
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⅔ to 1
cup
olive oil
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Salt to taste
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3 - 4
sprigs dried Greek oregano
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Rinse the lentils in a colander under cold water.
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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.
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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.