Lentil soup is a mainstay in the Greek kitchen. Nutrient-dense, with just a handful of ingredients, it encapsulates the simplicity of Greek cuisine and transports me straight back to my summers in Delphi. My grandmother made this once a week and we’d go on to eat it for what seemed days. It was published last week on Cap Beauty’s journal. Follow this link to read the rest of the story.

Yiayia’s Faki Soup

Serves 6-8

2 cups green lentils, rinsed
2 medium sized yellow onions, finely chopped
2 garlic cloves, finely chopped
3-4 parsley stems
½ cup fresh diced tomato
2 carrots, diced
1 stalk of of celery, diced
1 whole bay leaf
½ cup of Oracle Olive Oil
CAP's The Pink Mountain Salt and freshly ground pepper
1 cup of chicken or vegetable broth

Directions: Place the washed lentils in a large pot of 6-8 cups of water and boil for approximately 25 minutes. Strain and rest to the side. In the pot pour the EVOO and sauté the onion, garlic, carrots and celery for 5-8 minutes until the onions start to soften and become translucent. Add back in the lentils and tomato, bay leaf, parsley, salt, pepper, and broth and boil all together on medium heat for approximately 20-25 min. Keep an eye out in case you need to add a bit more water if the soup is getting too thick. Once it’s ready, I like to add a tablespoon of apple cider vinegar when it’s done cooking, or a scoop of coconut-turmeric yogurt for some extra creaminess (I use Cocojune). Finish with a drizzle of olive oil!