Fakes

Fakes in way under an hour? Oh yes! Fah-kehs, Greek lentil soup, is a natural for the Instant Pot. Or any pressure cooker, of course. Enjoy this healthy recipe tonight and freeze the leftovers or enjoy for lunch the next day!

#RECIPE

1 lb (450g) brown lentils
4 carrots, sliced
1 onion, chopped
1 small potato, peeled and chopped (optional)
1 clove garlic, crushed
5 tbsp olive oil
3 tbsp tomato paste
3 bay leaves
2 tsp salt, or to taste
1 tsp dried Greek oregano
black pepper, to taste
6 cups (1.4L) water

Precook the lentils: on the stove, place lentils in a pan, cover with water, bring to a boil, and boil for 10 minutes. In the Instant Pot, add lentils to the pot along with water to cover by 2 inches (5cm); lock lid and set to pressure cook for 2 minutes. Drain lentils well. (This step ensures your lentil soup isn't 'muddy' - don't skip it!)

Add the precooked lentils to the Instant Pot along with all remaining ingredients. Lock lid and set to 20 minutes on the 'bean/chili' setting. Release naturally or using the quick-release method.

Serve each bowl with olive oil and red wine vinegar on the side, allowing each person to add both to his or her bowl. The vinegar is a must - it lifts the flavor and also helps the body absorb the iron from the lentils!
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No Instant Pot or pressure cooker? Just follow the recipe and use all the same ingredients and quantities. Cook in a large pot; bring to a boil, cover, reduce heat and simmer until lentils are tender, about 40-50 min.
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The potato is optional but I sometimes add it. My aunt told me it helps digest the lentils (less gas, that is). Idk if that’s true but either way sometimes a little potato is nice!