Fahkhes: Lentil Stew with Feta & Olives

Fahkhes with Olives, Feta, and Sourdough Baguette

Lentil stew (fahkhes) is a quick and easy recipe, however, allocate time to preparation.


1 cup lentils

2 Bay leaves

1 cup tomato sauce

680 ml tomato juice

1 med. onion grated

1 med. carrot grated

3 cloves garlic crushed

1 tbsp. olive oil


Pinch of salt and pepper

Large black olives

Feta (preferred brand: Krinos)


Sift through the lentils to separate small black rocks and beige pebbles. If it isn’t smooth and shaped like a UFO, discard it. After sifting, fill a Dutch oven (or stew pot) with 2/3 cold water.

Wheat, pebble, and UFO shaped Lentil

Place one bay leaf and the sifted lentils into the pot. Let the lentils boil on high heat for ¾ of an hour. This is a twice-boiled recipe. The initial boil is to clean the lentils. After 45 minutes, the water will look brown and murky. Strain the lentils and set them aside.

Post-boil round one

After rinsing the now empty pot, place back onto the stove. Pour a tablespoon of olive oil onto the bottom of the pot, and sauté the grated onions, and carrots. Add crushed garlic. The vegetables give the otherwise bland lentils a sweet flavour. When the onions soften, pour in the tomato juice (our secret, we use two cans of V8), followed by the can of tomato sauce. Pour the strained lentils in the pot with the tomato juice, tomato sauce, and sauteed vegetables. Stir and let simmer on low heat for another 45 minutes.

Pre-sauteed grated onions and carrots

Once the stew is cooked, garnish the whole pot with a pinch of salt and pepper. Upon serving to family members, friends, or just for yourself, place three olives on top of the stew, with a slice of feta cheese.

Kali Orexi


2 thoughts on “Fahkhes: Lentil Stew with Feta & Olives

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