Greek Fakes (Lentil Soup)

A staple of Greek home cooking. Simple, nourishing, and one of the most diabetes-friendly soups possible.

Ingredients

• 1.5 cups brown or green lentils, rinsed
• 6 cups water or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• 3 tbsp red wine vinegar
• Salt and pepper
• Crusty bread for serving (optional)

Directions

1. Heat olive oil in a large pot. Sauté onion, carrot, and celery 6-7 minutes.

Add garlic and oregano, cook 1 minute.

1. Add lentils, water/broth, tomatoes, and bay leaf. Bring to a boil.
2. Reduce heat, cover, and simmer 30-35 minutes until lentils are completely tender.
3. Remove bay leaf. Stir in red wine vinegar and season generously with salt and pepper.
4. For a thicker consistency, mash some lentils against the pot wall.

Notes

Red wine vinegar is the essential flavor element — don’t skip it. Greeks often drizzle extra olive oil at the table.