Hello and happy Monday! I don’t know about you guys, but I think going out to eat in public is a fun thing to do once in a while, but I don’t think it’s so great to do it three times a day for every meal. As some of you know I’m in graduate school at the moment. I’m also on full board so I eat all of my meals in a cafeteria and get to feel like a first year in college again. The issue is I go to a small school and students have to wear suits during regular business hours…so going to eat every meal in a full getup and surrounded by everyone you know can get tiring after a while. So today I decided to stay home for lunch and make Greek Fakes (pronounced fah-kehs) instead! The sun is shining here in Switzerland so for a brief moment while chopping an onion I kind of felt like I was in Greece. Sadly the moment ended too soon!
But luckily after about an hour I found myself eating a warm hearty bowl of lentils so I think that makes up for the fact that I’m not actually in Greece at the moment (where I imagine the weather is far warmer right now). I decided to make Greek Fakes because as you know (if you follow my blog regularly) it is currently Lent season so I am trying to cook and postLenten/vegan recipes on the blog during this period. I’ve only deviated with the avocado tzatziki I posted about last week, but that was an exception due to Saint Patrick’s Day AND I had a complete mishap when making the other recipe I originally intended to make instead!
I realize, however, that it’s been a while since I’ve written about the health benefits of Greek food and of following the Mediterranean Diet. So at the risk of boring you, I’d like to take a moment to talk about the health benefits of lentils! Lentils can lower cholesterol and help stabilize blood sugar and they are also a great source of protein which helps in giving you energy and aiding in weight loss. Not that I’m particularly concerned with my health at the tender age of 22, but it still feels good to put good things into my body. And as I shared with you in my post about Fava – Greek Yellow Split Pea Dip I’ve also given up dessert for Lent. And so far I’ve been successful! Mind you I haven’t cut out sugar entirely and I may or may not have had ice cream yesterday, but my roommate and I have been making it a point to not indulge in a sweet treat right after dinner. Because, really, if you eat ice cream first thing in the morning then it’s not really dessert – it’s breakfast! Have a good week everyone!
- 1 cup/ 250 grams brown or black lentils
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 4-5 cups/1 liter water
- 3 bay leaves
- 2 tbsp dried oregano
- Salt and pepper, to taste
- Splash of red wine vinegar (optional)
- In a pot heat up the olive oil
- Saute the onion, garlic, and carrot until the onion looses its color
- Pour in the lentils and tomato paste and stir
- Add the water and stir in the oregano, bay leaves, salt and pepper
- Bring the mixture to a boil on medium-high heat, then reduce the heat to medium and let it cook for about 45 minutes, or until the lentils are tender
- Check the pot regularly to see if you need to add more water
- When the lentils are done spoon the mixture into bowls
- Top with a splash of red wine vinegar (optional)
Hi! I’m Natalia & I’m spreading the love of food and everything Greek. More about me »