Fakes Soupa – Greek Lentil Soup. This week I attended the first Jersey Systems Thinking Lab organised by India Hamilton and Taylor Smythe. A group of Jersey-based growers, suppliers, consumers, politicians, and educators gather to talk about the complexity of the food system. The highlight was a talk on change and Regenerative Farming by Joshia Meldrum, the co-founder of Hodmedods. They supply a range of indigenous pulses, grains, and seeds that were once a major part of the British diet. At the end of lunch, I was given a packet of Hodmedods Olive Green lentils. This made me think of a wonderful, hearty recipe that is vegan-friendly and a great addition for my An Island Chef Cost-Conscious Cookery feature.
My Greek Lentil Soup
Fakes Soupa is a delicious traditional lentil soup from Greece. Lentil Soups are popular across the Middle East and are often flavoured with cumin and finished with lemon juice. The soup can be made from any type of lentil, which is often pureed. Fakes Soupa is very nutritious as lentils are packed with protein and dietary fibre. They are also a good source of iron and potassium. You can use brown lentils that have a mild, earthy taste. Green lentils take a little longer to cook and have a slightly peppery flavour. Traditionally, the recipe is made with onion, garlic, bay leaf and olive oil. However, there are lots of variations, and I like to add carrots, celery and tomatoes.
What is Regenerative Farming?
Regenerative farming is a holistic approach to farming and land management. It aims to partner with nature, protect the soil and promote diversity. It can vary from country to country and place to place, but one technique is to look at traditional farming methods instead of modern intensive farming. Planting pulses and legumes helps fix nitrogen, a vital nutrient, back into the soil and can be done in between growing other crops. This reduces the number of manufactured fertilisers required.
An Island Chef Cost-Conscious Cookery
Food poverty in Jersey is a complex problem that is caused by several factors. One of the primary causes of food poverty in Jersey is high living costs. The cost of living is among the highest in Europe. This means that many families and individuals struggle to make ends meet. This can make it difficult for them to afford nutritious food, especially fresh fruits and vegetables. One way of combating these problems is for individuals and local communities to pull together where possible. Preventing food waste, sharing knowledge and helping others where possible. This initiative aims to do just that by providing tasty, low-cost recipes. My Greek Lentil Soup is a great addition to the list as it is very nutritious and easy to make.
Fakes Soupa – My recipe for Greek Lentil Soup
I like to serve my soup with some freshly baked crusty bread. If you want to make an already substantial soup into a full meal serve it with a bowl of freshly made Greek Salad. You can use olive oil in the soup for flavour, but you can reduce the cost with vegetable oil. Garnishing the finished soup with a splash of good quality olive oil is a really nice touch, but it is delicious just as it is. For four servings the cost is £1.24 per person. 100 gr Olive green lentils £0.69, 1 medium onion £0.50, 3 cloves Garlic £0.20, 2 carrots £0.20, 2 stalks celery £0.40, 400 gr tin chopped tomatoes £0.69, 150 ml quality olive oil £1.59 ( vegetable oil £0.40 ), 1 vegetable stock cube £0.16, 1 large Bay Leaf £0.15, ½ teaspoon dried Oregano £0.20
Sea Salt and freshly ground Black Pepper £0.15. The soup is £0.95 pence per serving if you use vegetable oil.
Fakes Soupa – Greek Lentil Soup
Ingredients
- 100 gr Olive Green Lentils rinsed well
- 1 medium Onion peeled and finely diced
- 3 cloves Garlic peeled and very finely chopped
- 2 Carrots peeled, halved and sliced
- 2 large stalks Celery washed and sliced
- 400 gr tin Chopped Tomatoes
- 150 ml quality Olive Oil
- 1 Vegetable Stock Cube
- 1 large Bay Leaf
- ½ teaspoon dried Oregano
- Sea Salt and freshly ground Black Pepper
To Garnish
- 1 tlbsp quality Extra Virgin Olive Oil
Instructions
- Pour the lentils into a large, heavy-bottomed pan and cover with boiling water. Bring to a gentle simmer and cook for twenty minutes.
- In a frying pan gently heat the oil and sauté the carrots, onions, and celery until soft and golden brown. Add the garlic and cook for a few more minutes stirring occasionally.
- Add the vegetables and garlic to the lentils and then the rest of the ingredients. Stir, then cover and simmer for approximately forty minutes until the lentils are soft and cooked. Sitr occasionally to stop the soup from sticking and burning. You may need to add a little more water if the soup becomes too thick.
- Season generously with plenty of salt and pepper and serve.
