Fakes (pronounced fah-KESS) is traditionally served with a drizzle of olive oil and lots of vinegar. This is a simple soup and the extra dash of red vinegar is key!
1 lb. brown lentils
1/2 cup olive oil
2 tablespoons minced garlic
2 onions, minced
2 large carrots, peeled and chopped
2 quarts vegetable stock or water
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
3-4 bay leaves
2 tablespoons tomato paste
Salt and pepper to taste
2 teaspoons flavorful olive oil, or more to taste
2 teaspoons red wine vinegar or more, to taste
Place lentils in a large saucepan; cover with 1 inch of water. Place over medium-high heat and bring to a boil. Reduce heat slightly, and cook for 10 minutes. Pour lentils into a strainer or colander to drain. Set aside.
In stock pot, heat 1/2 cup olive oil over medium heat. Add garlic, onions, and carrots and sauté until the onion is softened and translucent, about 5 minutes.
Add drained lentils to stock pot, 2 quarts vegetable stock (or water), oregano, rosemary, and bay leaves. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper.
Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 2 teaspoons olive oil and 2 teaspoons red wine vinegar. Serve with additional red wine vinegar.
YIELD: 8 servings