The seasons are changing, and it’s getting colder. We long for heartier dishes. It’s a bonus when these dishes are healthy, and even better when they’re easy. Let’s make lentil soup with Maggie Makris of Momzcuisine.
By: Maggie Makris
Lentil Soup is comfort food
Lentil soup is perhaps the healthiest and easiest soup to make. It’s a good comfort food especially on the cold winter days. When it gets cold, gather some friends. All you need for an ideal night for fun and chuckles is a fireplace, lentil soup paired with pan-fried peppers and a glass of retsina.
Lentil Soup is so easy
Fakes, or lentil soup, has a minimum of 2- 3 ingredients and it cooks in about 45 minutes. When you’re in hurry, just throw all the ingredients together and boil. I like to serve my lentil soup with pan fried peppers, sometimes anchovies but I always, always serve it with a nice glass of retsina.
Pair it with retsina
Retsina is a traditional Greek white wine with an exceptional flavor that was found accidentally. Its production goes back to ancient Greek times. In those days, they used amphorae and wine vessels for transportation. They needed a way to preserve the wine, and used resin to seal the bottles so oxygen couldn’t penetrate through and spoil the wine. Pine resin was used as a sealant, which in turn it gave the wine the distinct flavor we have come to known today as retsina. If resin wasn’t used, the wine would spoil within a year.
As the years passed, transportation of wine also changed. In the 3rd century, Romans began to use barrels to transport wine. This eliminated the need for resin, but the flavor became so popular that they retained it. Restina is still made with the same process, but of course, with a much lesser amount of resin.
This wine is always best when paired with the appropriate recipe. For example, it’s perfect when serving with legumes, fish, and meze (appetizers).
Let’s make Lentil soup
500 grams lentils
3 garlic cloves, chopped
1 teaspoon oregano
salt & pepper to taste
10 tablespoons olive oil
- Add lentils to a pot. Cover with water. Boil for about 5 minutes. Drain in a colander, then put them back in the pot.
- Stir in garlic, oregano, olive oil, and salt and pepper to taste. Cover with water and cook for 30-40 minutes. When the lentil start split, they are ready. Simmer on low heat. Serve.
Serving lentil soup
Pour soup into a bowl and drizzle with olive oil and vinegar to jazz up the flavor.
TIP: Serve with feta. I love it this way! I hope you will too.
KALI OREXI! From my kitchen to yours!
Maggie Makris is a proud Greek Foodie Mom. She began cooking at the age of 13. For Greeks, food and family go hand-in-hand, so she combined her culinary, entrepreneurial, and educational skills to create a blog called MomzCuizine. There, she shares tried and tested recipes. Some are traditional Greek dishes, while others simply bear her unique signature. Nonetheless, they all come with a story, and lots of love. The blog honors her heritage and its cuisine, as well as her dad’s lessons, which help to keep his memory alive. Maggie encourages families to share meals together at the table, as these times play a significant role in our daily lives. She also serves on the board of directors of the International Bloggers Association. Follow her on Twitter.