Lentil Soup (Phake)
The Quirky Foodster Team
Ingredients
- Brown lentils — 250 g (8.8 oz)
- Onion, diced — 1
- Garlic, crushed — 2 cloves
- Olive oil — 2 tbsp
- Water — 1 L (4 1/4 cups)
- Red wine vinegar — 1 tbsp
- Bay leaf — 1
- Salt — to taste
Method
- Rinse the lentils and set aside.
- Warm the olive oil in a pot and soften the onion and garlic over medium heat.
- Add the lentils, bay leaf, and water, and bring to a boil.
- Reduce to a simmer and cook for 25-30 minutes, until the lentils are tender and the soup has thickened.
- Season with salt, remove the bay leaf, and stir in the vinegar just before serving.
Introduction: A hearty, humble lentil soup finished with vinegar, remembered in Greek comedy as the food of the plain-living philosopher.
Cultural Background: Phake was proverbial fare for the frugal — the philosopher Zeno was said to favour it — and remained a byword for simple, wholesome eating throughout antiquity. It was typically brightened with a dash of vinegar just before serving.
Tips: Add the vinegar right at the end — cooking it in for too long dulls its sharpness.
Variations: A handful of chopped celery leaves or wild greens can be simmered in with the lentils.
Nutrition: Approx. 260 kcal per serving; a strong plant-protein source.
FAQs:
Q: Why add vinegar to lentil soup?
A: The sharp finish was a well-documented ancient Greek preference, cutting through the earthiness of the lentils.
Q: Can it be made thicker?
A: Simmer uncovered a little longer, or mash a portion of the lentils against the side of the pot.
- Brown lentils — 250 g (8.8 oz)
- Onion, diced — 1
- Garlic, crushed — 2 cloves
- Olive oil — 2 tbsp
- Water — 1 L (4 1/4 cups)
- Red wine vinegar — 1 tbsp
- Bay leaf — 1
- Salt — to taste
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