I posted a Lentil Soup recipe back in 2009. This time I have adapted that recipe and another lentil soup recipe from two Greek recipe cookbooks of my Mother’s.
1 lbs. of lentils, washed and soaked overnight
2 large carrots, finely chopped
3 stalks of of celery, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
4 cups of vegetable broth (unsalted)
8 cups of water
2 Tbsp of vegetable oil to saute onions, garlic, carrots and celery
salt and pepper
1 package of orzo – rice-shaped (egg-free) pasta (to be added 10 minutes before serving)
If you are planning on serving half the amount of this soup and freezing the other half for later, do that before adding the orzo – rice-shaped pasta. Freeze the half of the amount soup without the orzo. Add only 1/2 package of orzo to the soup you are serving. A little balsamic vinegar may be added to each bowl before serving for an extra kick of flavor.
This recipe was adapted from “Lentil Soup – Faki Soup” Orthodox Lenten Recipes, St. Basil’s Parents’ Club, of Stockton California and “Homemade Lentil Soup” Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church of St. Clair Shores Michigan