Greek Lentil Soup (Fakes)

The other day I decided to make something light and nutritious for dinner.  Fakes is a staple in Greek kitchens, and contributes to what is considered a "Mediterranean Diet" (i.e. low in meat, high in protein, legumes, fiber and olive oil).  It never appealed to me as a child, but is yet another dish that I enjoy very much now.  This is a great light meal and is made even better when served with some crusty bread and feta cheese!  The ingredients you will need are:

1 lb. Lentils
1/2 cup olive oil
3 carrots
1 onion
3 cloves garlic
3 bay leaves
salt and pepper to taste
1 Tbsp. dried oregano
1 14 oz. can crushed tomatoes
1/2 cup red wine vinegar

Start by washing and rinsing the lentil beans.  I let them soak for an hour before cooking; this softens them and helps them cook faster.  Once ready to cook, put lentils and water in a large pot and boil on med-high for 5 minutes.  Chop up your onion, garlic, and peel and chop carrots. Add to lentils along with olive oil, bay leaves, salt, pepper, and oregano, and boil and for another 20 minutes.

After lentils and ingredients have boiled for 20-25 minutes, reduce heat and simmer.  Add crushed tomatoes and vinegar. My husband loves the vinegar taste so I'm liberal with it.  I recommend starting out light, and you can always add more right to your own serving if you decide you want more.

Let this lentil soup simmer for about 1 hour.  Keep checking back and add more liquid as needed, but you want this soup to get nice and thick.  As I said, serving with fresh crusty bread and feta cheese tops off this light Mediterranean meal! Enjoy!