Lunch · 40 min · greek

Fakes

Greek flavors, weeknight effort. Brown lentils meets onion in a 40-minute lunch worth keeping in rotation. The macros do the talking: 8g protein, 23g carbs, and 15g fat in every 256-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Brown lentils
• 1 Onion
• 2 Carrots
• 4 cloves Garlic
• 2 Bay leaves
• 3 tbsp Red wine vinegar
• 1/4 cup Olive oil

Steps

1. Rinse the lentils and simmer with the bay 25 minutes until tender but holding shape.
2. Soften the onion, carrots, and garlic in olive oil 8 minutes until sweet.
3. Combine with the lentils and their cooking liquid; simmer 10 more minutes.
4. The soup should be thick enough to stand a spoon in briefly — add water only if needed.
5. Season boldly and finish with the vinegar; the sour lift is what makes fakes sing.
6. Serve in deep bowls with a thread of raw olive oil and extra vinegar on the side.
7. Greece’s ancient lentil soup: the national dish of Lenten fasting, eaten year-round.

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