I made this soup today for lunch. It is by far the best lentil soup I’ve ever tasted and is a favorite of my family. My youngest daughter is especially fond of it, so here you go, Rachael, you can add this to your treasure trove of tasty recipes you’re collecting.
The vinegar makes all the difference as far as I’m concerned. Ray prefers it without since he’s not fond of any foods with vinegar, but for my money, it is the reason this is up there as one of my top 5 favorite recipes. Try it both ways and tell me what you think. I am definitely interested!
This comes from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi. This particular cookbook is ranked #2 in a list of 8 for the best Greek cookbooks in publication. The recipe is one reason it deserves that distinction.
Faki Soupa Me Spanaki Lentil Soup with Spinach
Makes 6 to 8 Servings
Ingredients
2 cups brown lentils, picked over and rinsed 1/3 cup olive oil ½ cup chopped onion 3 garlic cloves, thinly sliced ½ cup grated tomatoes or canned diced tomatoes with their juice ½ cup dry red wine 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes Salt 4 cups vegetable or chicken stock 1 teaspoon dried thyme, crumbled 1 teaspoon dry mustard 1 bay leaf 11/2 pounds spinach, stemmed Pinch of cumin (optional) 1-3 tablespoons red wine vinegar Freshly ground black pepper
Place the lentils in a large saucepan and add cold water to cover. Bring to boil, remove from the heat and let stand for 15 minutes. Drain.
In a large pot, heat the oil and sauté the onion over medium heat until just soft, about 3 minutes. Add the garlic and sauté for 1 minute more; do not let it color. Add the lentils, tomatoes, wine, Aleppo pepper or pepper flakes and salt to taste. Bring to a boil, add the stock, thyme, mustard and bay leaf and return to boil. Reduce the heat to low, cover and simmer for 30 minutes, or until the lentils are tender.
Add the spinach and cumin, if using, and simmer for 5 to 10 minutes more, or until the spinach is wilted. Add the vinegar and black pepper to taste. Taste and adjust the seasonings. Serve hot.
Recommended to serve with a cured fish, such as smoked trout.
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