Cypriot Sour Lentil Soup Fakes Xithati Vegan

Warm, hearty, and satisfyingly tangy, Cypriot Sour Lentil Soup (Fakes Xithati) is a vegan masterpiece that’s as nutritious as it is flavorful. This traditional Mediterranean recipe combines tender brown lentils with aromatic vegetables like onions, carrots, and celery, all simmered in a rich vegetable stock infused with bay leaves and dried oregano. A touch of tomato paste adds depth, while red wine vinegar delivers a signature tangy kick that elevates this soup to comfort-food perfection. With just 15 minutes of prep and a total cook time of 40 minutes, this one-pot wonder is a quick and wholesome meal option, ideal for busy weeknights. Serve it piping hot, garnished with fresh parsley, for a nourishing, plant-based dish that’s packed with protein and Mediterranean-inspired flavors. Perfect for vegans, vegetarians, or anyone craving a healthy taste of Cyprus!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 g brown lentils
• 1 large onion
• 2 garlic cloves
• 2 medium carrots
• 2 celery stalks
• 3 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 litre vegetable stock
• 4 tablespoons red wine vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 500 ml water

Directions

Step 1

Rinse the lentils well under cold water until the water runs clear. Set aside.

Step 2

Peel and finely dice the onion. Mince the garlic. Peel and chop the carrots into small pieces. Dice the celery.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.

Step 4

Add the garlic, celery, and carrots. Cook for an additional 5 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.

Step 6

Add the rinsed lentils, vegetable stock, water, bay leaves, and oregano. Stir well to combine.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are tender.

Step 8

Once the lentils are cooked, remove the bay leaves. Stir in the red wine vinegar, salt, and black pepper. Simmer for another 5 minutes.

Step 9

Taste and adjust seasonings as needed. If the soup is too thick, add a bit more water to achieve the desired consistency.

Step 10

Serve hot, garnished with fresh parsley for a burst of flavor and color.

Nutrition Facts

Serving size	(2299.0g)

Amount per serving	% Daily Value*
Calories	1244.6

Total Fat 52.8g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 4923.1mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 41.5g	0%
Total Sugars 39.0g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 391.4mg	0%
Iron 16.2mg	0%
Potassium 3999.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 14.5%

Carbs: 48.3%