04 Jan Jonathan Cartu Report: How to make Greek lentil soup in your slow cooker – Orange …
January seems the perfect time of year to take out the slow cooker and gently cook up some soothing bowls of soup. Eleni Vonissakou, author of “The Greek Slow Cooker” (Page Street, $21.99), suggests that Greek lentil soup is both frugal and delicious.
“A warm bowl of Fakes (Greek lentil soup) with lots of vinegar and a good chunk of feta on the side is one of the best dinners you can wish for on a cold day,” she writes, adding that crusty bread is also a must.
Note that while cooking the soup in the slow cooker, a dark brown film might develop on the surface. The author says not to worry and simply stir it back in.
Slow Cooker Greek Lentil Soup
Yield: 4 to 6 servings
1 pound (uncooked) large brown lentils
4 cups hot vegetable broth
4 cups hot water
1 medium onion, minced or halved if you want to remove it later
3 tablespoons olive oil
1 tablespoon tomato paste
1 bay leaf
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
Red wine vinegar, crusty bread, crumbled feta cheese
1. Combine lentils, broth, water, onion, oil, tomato paste, bay leaf, salt, cumin and pepper in the slow cooker and stir well. Cook on low for 6 to 7 hours, or until the soup is thick and the lentils are starting to fall apart. For a long while it will look like water with lentils in it, but suddenly it will look like soup. Wait for that.
2. Remove and discard the bay leaf and serve with a good splash of vinegar, lots of crusty bread and lots of feta cheese. Personally, I like to crumble the feta on top so that it imparts its flavor into the soup.