Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
As you may have noticed in my photos, I enlarged the watermark and put it right in the middle of the photo. Up until now, I tried to have the name of my site somewhere that would not ruin the aesthetics of the photo.
Well, couple of weeks ago I found out that another site stole not only a recipe of mine, but also my photos as well and presented them as their own. Needless to say how mad I felt about this incident. I’ve been in the blogging community since 2008 and I always respected and still do so the copyright of everyone’s recipe I have cooked and wrote about it. Even if, sometimes, my recipe has nothing to do with the original one, I feel obliged to mention the source from which I was inspired.
This is the second incident that happens to me and so I decided to put my watermark in a spot, where it will be difficult for someone to remove it. I apologize for this, but I had to do something to protect my work.
I am a working mother and wife, who struggles every day to stretch time so as to be able to cook, take pictures and blog about it. I can tell you it is pretty hard sometimes and I feel completely drained out of energy. But then you visit and leave a kind and thoughtful comment and I say to myself that blogging made me meet so many wonderful people around the world, people who I wouldn’t have the chance to meet otherwise. And I keep going.
So, just like I respect and appreciate other people’s work, I expect the same to apply to me as well. Unfortunately angels are in heaven and this earth is full of cons and dishonest persons who try to exploit other people’s work for their benefit.
To sooth myself and comfort me I made this delicious, Greek lentil soup. I really enjoyed it with a slice of bread and a piece of feta cheese. The days here have been chilly lately and this soup was just the perfect remedy for my nerves and for the weather.
Lentil Soup (Fakes Soupa)
Ingredients
1 cup lentils
3 cups water
½ cup tomato puree
2 bay leaves
2 garlic cloves
1 tbsp sugar
½ tsp cinnamon
½ tsp nutmeg
1 tbsp balsamico
1 carrot, shredded
1 onion, chopped
2 tsp salt
3 tbsp olive oil
1/3 cup olive oil
Instructions
I make this soup in the pressure cooker so as to save time especially during the weekdays, but you can use any regular pot.
It will just take some more cooking time.
Put the pressure cooker in medium/high heat and pour the 3 tbsp of olive oil.
Add the onion garlic and lentils after you have washed them well.
Sauté for one minute and then add everything but the salt and the 1/3 cup of olive oil.
Increase the heat to high and when it starts to boil, close the lid of the pressure cooker and follow the manufacturer’s instructions.
From the moment you lower the heat to low it takes about an hour.
Remove the pressure cooker from fire and open the lid after making sure that there is no steam on the cooker.
Put the cooker on the heat again and increase the temperature to medium/high.
Add the salt and olive oil and boil for three more minutes.
Serve warm with bread and feta cheese.
- 1 cup lentils
- 3 cups water
- ½ cup tomato puree
- 2 bay leaves
- 2 garlic cloves
- 1 tbsp sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp balsamico
- 1 carrot, shredded
- 1 onion, chopped
- 2 tsp salt
- 3 tbsp olive oil
- ⅓ cup olive oil
- I make this soup in the pressure cooker so as to save time especially during the weekdays, but you can use any regular pot.
- It will just take some more cooking time.
- Put the pressure cooker in medium/high heat and pour the 3 tbsp of olive oil.
- Add the onion garlic and lentils after you have washed them well.
- Sauté for one minute and then add everything but the salt and the ⅓ cup of olive oil.
- Increase the heat to high and when it starts to boil, close the lid of the pressure cooker and follow the manufacturer’s instructions.
- From the moment you lower the heat to low it takes about an hour.
- Remove the pressure cooker from fire and open the lid after making sure that there is no steam on the cooker.
- Put the cooker on the heat again and increase the temperature to medium/high.
- Add the salt and olive oil and boil for three more minutes.
- Serve warm with bread and feta cheese.
- 1 φλ. φακές
- 3 φλ. νερό
- ½ φλ. ντομάτα πουρέ
- 2 φύλλα δάφνης
- 2 σκελίδες σκόρδο
- 1 κ.σ. ζάχαρη
- ½ κ.γ. κανέλα
- ½ κ.γ. μοσχοκάρυδο
- 1 κ.σ. balsamico
- 1 καρότο, τριμμένο
- 1 κρεμμύδι, ψιλοκομμένο
- 2 κ.γ. αλάτι
- 3 κ.σ. ελαιόλαδο
- ⅓ φλ. ελαιόλαδο
- Αυτή τη σούπα την κάνω στη χύτρα ώστε να εξοικονομώ χρόνο, ιδιαίτερα τις καθημερινές, αλλά εσείς μπορείτε να χρησιμοποιήσετε οποιαδήποτε κανονική κατσαρόλα.
- Απλά θα πάρει λίγο περισσότερο χρόνο στο μαγείρεμα.
- Βάλτε τη χύτρα, σε μέτρια/υψηλή θερμότητα και χύστε τις 3 κουταλιές της σούπας ελαιόλαδο.
- Προσθέστε το κρεμμύδι, το σκόρδο και τις φακές, αφού τις έχετε πλύνει καλά.
- Σοτάρετε για ένα λεπτό και στη συνέχεια προσθέστε τα πάντα, εκτός από το αλάτι και το ⅓ φλιτζάνι ελαιόλαδο.
- Αυξήστε τη θερμοκρασία σε υψηλή και όταν αρχίσει να βράζει, κλείστε το καπάκι της χύτρας και ακολουθήστε τις οδηγίες του κατασκευαστή.
- Από τη στιγμή που θα μειώσετε τη θερμοκρασία στo χαμηλό θα τις αφήσετε να βράσουν για περίπου μία ώρα.
- Βγάλτε τη χύτρα από τη φωτιά και ανοίξτε το καπάκι, αφού σιγουρευτείτε ότι δεν υπάρχει ατμός μέσα στη χύτρα.
- Βάλτε τη χύτρα πάλι στην εστία και αυξήστε τη θερμοκρασία σε μέτρια/υψηλή.
- Προσθέστε το αλάτι και το ελαιόλαδο και βράστε για τρία λεπτά.
- Σερβίρετε με ψωμί και φέτα.
