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Faki Soup me Kydoni

Serves 4 to 6 Soup vegetarian, Soups

Faki Soup me Kydoni

Faki Soup me Kydoni is a cherished staple from northern Greece, where it is prepared with an unmeasured abundance of olive oil and a steady hand for salt. This home-style version captures the essence of family kitchens, where recipes are passed down without pen or paper, relying instead on intuition and taste. The soup is a comforting presence on the table, often served as a hearty meal during the cooler months.

The flavors of this soup are a beautiful balance of earthy lentils and the subtle sweetness of quince, with a hint of acidity from red wine vinegar. The olive oil enriches the overall texture, creating a velvety mouthfeel. As you savor each spoonful, the warmth and depth of this dish reflects the simple yet profound comforts of Greek home cooking.

Ingredients

  • 300 gbrown lentils
  • 1quince — peeled and cubed
  • 1onion — chopped
  • 80 mlolive oil
  • 2 tbspred wine vinegar
  • 1.5 Lwater
  • to tastefine sea salt and black pepper

Method

  1. Peel and finely chop the onion. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Ensure the onion does not brown, as this would alter the flavor base of the soup.
  2. Rinse 300 g of brown lentils under cold water to remove any debris. Add the lentils to the pot with the softened onions and stir well to coat them in the olive oil and onion mixture. This step helps the lentils absorb the flavors from the start.
  3. Pour in 1.5 L of water and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. The lentils should cook until they are tender but still hold their shape, which will take about 25-30 minutes. The broth should appear clear with a slight sheen from the olive oil.
  4. While the lentils are simmering, prepare the quince. Peel, core, and cut it into small cubes. Add the quince to the pot once the lentils are nearly tender. Continue to simmer until the quince becomes soft and the flavors meld, which should take another 10-15 minutes.
  5. Once the lentils and quince are tender, add 2 tbsp of red wine vinegar to the pot. Stir well and let it simmer for another 2-3 minutes to allow the vinegar to integrate into the soup, adding a subtle tang that balances the sweetness of the quince.
  6. Taste the soup and season with fine sea salt and black pepper to your preference. The soup should have a balanced flavor with a hint of sweetness from the quince and a slight acidity from the vinegar.
  7. Finish the soup by drizzling a thread of raw olive oil over the top before serving. This adds a fresh, fruity note to the dish, enhancing its traditional Greek character. Serve hot, with lemon wedges on the side for those who wish to add a citrusy brightness.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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