Day 10: Fakes (φακές) (Greek Green Lentil Soup)

Well, since yesterday was such a big day, today, for many, may be a let down, or it may be a day to start the routine.  There are a few folks who will come up with seven or eight dishes that are appropriate for Lent, and then just repeat the menu every week.  We have planned our menu for this week, and typically, we like to have a simple meal of fakes (φακές) after any kind of a feast day, so that is today. 


Fakes (φακές) -- Lentil Soup is a staple food in most Greek households.  It is a simple, warming dish that can be eaten any night of the week -- especially the busy ones.  Lentils, in general, don't take too long to cook.  Since this soup is made with a few vegetables, lentils, and some tomato product, which are ingredients we have on hand every day, we can make this as soon as we come home from work, and enjoy dinner within the hour.


This dish is one that people make differently all over Greece.  We have a few cookbooks that show different methods, different ingredients, and some different consistencies.  You can add couscous, brown rice, tomatoes, other veggies, or keep it simple.  You may want to serve it with vinegar, like the traditional, or with some hot sauce (Frank's RedHot is always a favourite choice in our home!)  I like my fakes (φακές) thick, like stew, whereas husband likes them thin, like soup.  We often end up with something in between, but appreciate that these are good either way.  And, because we do compromise often, we serve Fakes with both vinegar, hot sauce and olives on the side!


Based on the recipe from the cookbook The Lenten Collection, which was put to print by the Greek Orthodox Diocese of Boston in 1996 (published by Morris Press, Kearney, NE 68848), here is how you make the most basic Fakes (Φακές):


This recipe serves 6 as an entree
You will need:
1 pound (454 g) Lentils                   2 medium Carrots, diced small
1 medium Onion, diced                   1 Potato, cut to small cubes
2 Tbsp. Tomato paste                     1-2 Bay Leaf
Salt, Pepper                                   enough Water to cover the lentils
Vinegar (for serving)


Rinse the lentils.  Sort out the bad ones and put the good, rinsed lentils in a pot.  Add the chopped onion, carrot and potato.  Mix in the tomato paste, salt, pepper, and bay leaves.  Pour enough water in the pot to cover the ingredients by 1/2 inch on top.  Cook on medium-high heat until boiling.  Cover and simmer for 45 minutes until the lentils are cooked to your liking (mostly soft).  Serve hot with the vinegar, hot sauce, or oil on the side for each individual to choose.


Note:  This recipe works great in a slow cooker/crock pot.  set it on low for 8 hours, and the soup will cook while you are at work!   


Clean food.  Simple Food.  Clean hearts.  Simple fast.  All with God's love.


Homily Seven - Another On Fasting

by Saint Gregory Palamas

In this time of fasting and prayer, brethren, let us with all our hearts forgive anything real or imaginary we have against anyone. May we all devote ourselves to love, and let us consider one another as an incentive to love and good works, speaking in defense of one another, having good thoughts and dispositions within us before God and men. In this way our fasting will be laudable and blameless, and our requests to God while we fast will be readily received. We shall rightly call upon Him as our Father by grace and we can boldly say to Him, "Father, forgive us our debts, as we forgive our debtors" (Matt. 6:12)