Soup of the week: Greek Lentil (Faki Soupa) $0.85/pp serves 10

This soup is a great example of why it is important to use good, locally grown produce! With very little for ingredients you must depend on the flavor that only local quality can provide. As with every recipe that has history, there many ways that each family would make this soup. Some use carrots instead of celery, some don't add tomato at all. This my favorite version, traditionaly it calls for red wine vinegar, but I like what the balsamic brings to the table. I serve some hot sauce, crumbled feta and of course Psomi Bread, a dense crusty Greek bread.

1 16 oz pkg of lentils
8 oz of  crushed tomato (use some of those great heirlooms you canned)
1/2 c  extra virgin olive oil
2 onions (I used The Farm B/B red) diced
2 The Farm B/B celery stalks, finely diced (or use 2 carrots)
2 garlic cloves, minced (Russia Corners or The Farm)
10 c cold water
s/p
1/4 balsamic vinegar (or red wine vinegar or even just red wine)

Rinse and pick over the lentils, set aside.

In a large stock pot heat enough oil to cover the bottom of pan. Saute onion, celery and garlic until soft, about 5-7 minutes, season with salt and pepper. Stir in the tomatoes and remaining oil. Stir to combine. Add the lentils and water. Bring to a boil, reduce to a simmer, covered. Simmer for 1 1/2 - 2 hours. Stirring often and adding water if needed.

When the lentils are cooked through, stir in vinegar. Adjust seasoning and serve hot.