This soup is traditionally eaten on Good Friday – it’s dark colour symbolises the death of Christ.  However, Faki is good all year round as a lovely, wholesome meal.

Ingredients:

• 2 cups of brown lentils
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1/3 cup olive oil
• fresh bay leaves, 2 or 3
• 6 cups water
• Salt and freshly ground pepper
• Balsamic or other vinegar

Method:

Wash lentils and place in a large saucepan with the onion, garlic, olive oil and bay leaves. Pour over water and bring to the boil.  Reduce heat and simmer until the lentils are soft – 40 – 60 minutes.  Season with salt and pepper.

(Never put the salt in at the beginning as it interferes with the process of cooking the lentils).  Some add the vinegar into the soup at this stage as well, but I prefer to add once it is served.

To serve, ladle soup into a shallow bowl, drizzle with Balsamic vinegar and some fresh olive oil.

Vegetable Version:

Above are the ingredients and method for the traditional Good Friday version – but an alternative starts with a vegetable base of the onion, 2 diced carrots and a cup of sliced celery cooked in the olive oil with the garlic before adding the lentils, bay leaves and water. (Pictured)