Greek Lentil Soup (Fakes) Recipe

Name: Greek Lentil Soup (Fakes)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 8 ounces brown lentils; 0.25 cup olive oil; 1 medium onion, minced; 1 large carrot, chopped; 1 tablespoon minced garlic; 1 quart water; 2 bay leaves; 1 teaspoon dried oregano; 1 pinch crushed dried rosemary; 1 tablespoon tomato paste; salt and ground black pepper to taste; 1 teaspoon olive oil, or to taste; 1 teaspoon red wine vinegar, or to taste

Cook Time: 60 minutes

Ingredients

8 ounces brown lentils
cup olive oil
1 medium onion, minced
1 large carrot, chopped
1 tablespoon minced garlic
1 quart water
2 bay leaves
1 teaspoon dried oregano
1 pinch crushed dried rosemary (Optional)
1 tablespoon tomato paste
Salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste (Optional)

Directions

Step 1: Place the lentils in a large saucepan and add enough water to cover them by 1 inch. Bring the water to a boil and cook for 10 minutes. Once done, drain the lentils.

Step 2: Heat cup of olive oil in a saucepan over medium heat. Add the minced onion, chopped carrot, and garlic. Cook and stir until the onion becomes soft and translucent, which should take about 5 minutes.

Step 3: Add the cooked lentils to the pan, followed by 1 quart of water, bay leaves, oregano, and rosemary (if using). Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and let it simmer for 10 minutes.

Step 4: Stir in the tomato paste, and season with salt and pepper. Cover the pan again and continue simmering, stirring occasionally, until the lentils are tender, which should take about 30 to 40 minutes. If the soup becomes too thick, feel free to add additional water.

Step 5: Once the soup is ready, drizzle with a bit of olive oil and red wine vinegar (if using) just before serving.

Nutrition Facts (Per Serving)

Calories: 357
Total Fat: 16g (20% Daily Value)
Saturated Fat: 2g (11% Daily Value)
Sodium: 57mg (2% Daily Value)
Total Carbohydrate: 40g (15% Daily Value)
Dietary Fiber: 19g (67% Daily Value)
Total Sugars: 4g
Protein: 16g (31% Daily Value)
Vitamin C: 8mg (8% Daily Value)
Calcium: 64mg (5% Daily Value)
Iron: 5mg (27% Daily Value)
Potassium: 701mg (15% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

Greek Lentil Soup, known as Fakes, is a traditional Greek dish made primarily from brown lentils, vegetables, olive oil, and a combination of herbs such as oregano and rosemary. The simplicity of the ingredients reflects the humble nature of Greek cuisine, where the focus is on fresh, high-quality, and local produce. It is a popular vegetarian dish, full of fiber, protein, and essential nutrients, making it a staple in Greek homes.

History of Greek Lentil Soup

The history of Fakes dates back to ancient Greece, where lentils were a common food source. In ancient times, lentils were known for their ability to provide sustenance for long periods and were a primary food for both the poor and the wealthy. The dish evolved over the centuries, influenced by regional and seasonal ingredients. The modern-day version of Fakes is often enjoyed as a filling, hearty soup and is a part of everyday Greek life, especially during the fasting periods in the Orthodox Christian calendar.

Regional Variations of Fakes

While the basic ingredients remain consistent, regional variations of Fakes exist across Greece. In some areas, particularly in the islands, the soup is served with a generous drizzle of olives or feta cheese on top. In other regions, it may include a variety of root vegetables such as potatoes or celery. Some variations even feature a touch of cinnamon or bay leaves for added depth of flavor. This flexibility allows for a personalized touch based on regional traditions or family recipes.

Differences from Similar Dishes

Fakes is often compared to other lentil soups from the Mediterranean region, such as Italian zuppa di lenticchie or Middle Eastern lentil soups. However, the Greek version stands out due to its distinct use of vinegar (typically red wine vinegar) added at the end, which provides a tangy contrast to the earthy flavors of the lentils. Additionally, the Greek approach to Fakes involves using olive oil as the primary fat, in line with the Mediterranean diet, which emphasizes the health benefits of olive oil. The addition of herbs like oregano and rosemary also gives this dish a unique Mediterranean flavor profile.

Where Greek Lentil Soup is Typically Served

Fakes is commonly enjoyed in Greek households, especially during the colder months. It is a typical dish served at home, often accompanied by crusty bread to soak up the delicious broth. In restaurants, it may be served as part of a larger meal, especially in the context of traditional Greek meze (small plates) or as a vegetarian option. It is also frequently eaten during religious fasting periods, where meat is excluded from the diet, making it an ideal choice for those looking for a nutritious, meat-free meal.

Interesting Facts About Greek Lentil Soup

1. Health Benefits: Fakes is a highly nutritious dish, packed with plant-based protein, fiber, and a variety of vitamins and minerals. The use of olive oil and vinegar also contributes to the dish's heart-healthy properties.

2. Fasting Dish: Because it is made without any animal products, Fakes is a popular dish during Orthodox Christian fasting periods, which occur several times a year, including Lent. It is considered a wholesome and fulfilling meal, especially for vegetarians.

3. Versatility: Fakes can easily be adapted to suit various dietary preferences. For example, it can be made gluten-free, vegan, or even enhanced with different vegetables, depending on what's available in the season.

4. Cultural Significance: Lentils have a long history in Greek culture, symbolizing simplicity and sustenance. As a result, Fakes is not just a meal, but a cultural experiencereflecting the values of Greek society that emphasize healthy, affordable, and sustainable eating.

FAQ about Greek Lentil Soup (Fakes) Recipe

Leftover Greek Lentil Soup should be stored in an airtight container in the refrigerator. It can be kept for up to 5-7 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Be sure to allow it to cool completely before refrigerating or freezing.

Yes, Greek Lentil Soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container or a freezer-safe bag. When you're ready to eat it, thaw it in the refrigerator overnight and reheat on the stove or in the microwave. It can be kept frozen for up to 3 months.

Yes, if the soup becomes too thick during cooking, you can add additional water or vegetable broth to reach your desired consistency. If you prefer a thicker soup, you can let it simmer longer, allowing some of the liquid to evaporate.

While the recipe calls for brown lentils, you can substitute other types of lentils like green lentils or red lentils. Keep in mind that different lentils have slightly different cooking times and textures. Red lentils will cook faster and break down more, creating a creamier soup.

The vinegar, particularly red wine vinegar, is an important part of the flavor profile for Greek Lentil Soup. It adds a touch of acidity that balances the richness of the olive oil and enhances the overall taste. However, you can skip it if you prefer a milder flavor or use a different type of vinegar.

While this soup is traditionally vegetarian, you can add meat if you prefer. Some people like to add sausage, ground lamb, or chicken to make the soup heartier. If you choose to add meat, consider sautéing it with the vegetables before adding the lentils and broth.

To reheat Greek Lentil Soup, you can use the stovetop or microwave. If reheating on the stovetop, place the soup in a pot and heat it over medium heat, stirring occasionally. You may need to add a bit of water or broth to loosen it up. In the microwave, heat the soup in a microwave-safe bowl in 1-2 minute intervals, stirring in between.

Yes, you can make this soup in a slow cooker. Simply follow the same steps for sautéing the vegetables and then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the lentils are tender. You can add the vinegar and olive oil right before serving.

There are many ways to customize Greek Lentil Soup. You can add other vegetables like celery, spinach, or tomatoes. You can also experiment with different herbs and spices, such as thyme or bay leaves. Some people like to add a dash of cinnamon or a squeeze of lemon juice for extra flavor. For a heartier soup, you can add potatoes or chickpeas.

Yes, you can make the soup without olive oil if you'd like to reduce the fat content. You can sauté the vegetables in a small amount of vegetable broth or water instead. However, olive oil adds a rich flavor that complements the soup, so it’s best to keep at least a small amount for seasoning.

Comments

Diana Moutsopoulos

10/06/2025 01:52:54 PM

As the author of this recipe, I'd like to respond to some recent reviews. Indeed, this is a simple soup born out of generations that lived simply and were lucky if they had meat once every six months. The light and simple flavors are meant to be savored, and the vinegar at the end is imperative - it really adds a much needed dimension of flavour to the soup, and I'd never eat the soup without the vinegar! I use red wine vinegar. *** Also, someone commented on the soup not being healthy - with 1 tablespoon of olive oil per serving, and under 15 grams of (healthy) fat, I don't see how it could be considered otherwise! Anyone who knows anything about the revered Mediterranean diet knows that one of its virtues is olive oil as the main source of (healthy) fat. Skip the drizzle of olive oil at the end (which I often do) if you're scared of too much fat. *** Finally, for those who don't like rosemary, feel free to skip it - not everyone in Greece uses rosemary when making Fakes. Thanks and enjoy!

KitchenWitch

06/16/2013 11:13:56 AM

I came looking for 'Greek' inspiration and found it, in the recipe and the comments. I'm a "short-cut chef" so I generally toss technique out the window and just focus on ingredients. I started with 1 C picked-over but NOT soaked black-eyed peas, 3 C water, in slow cooker for 2 1/2 hours on High; drain, rinse, return to cooker WHICH HAS NOW BEEN TURNED OFF. Add 6 thawed 'cubes' of tomato paste (large can of tomato paste previously frozen in ice cube trays that measure 2 T each) to cooker. Add approximately 1/2 t jarred roasted garlic, 1/2 t oregano, 1/2 t rosemary to cooker (I had no bay leaves). Chop 1/2 onion, sauté in a good drizzle of olive oil in cast iron skillet 'til soft and slightly caramelized. Add several big handfuls rough-chopped fresh spinach to skillet, cook and stir around 'til softened. Add onions and spinach to cooker. Peel and dice 1 large carrot, place in small Pyrex dish with 2 T water, cover with small plate, microwave on High for 3 minutes stirring once, drain, add to cooker. Stir all. Taste. Added 1 tsp apple cider vinegar (it's all I had...). LOVE!!! I'm not a 'bean soup' person so I didn't add additional water or broth; I just wanted me a tasty bowl o' beans, and now I have it. It doesn't taste like the lentils from our local Greek Orthodox church supper, but what do I know? This is REALLY GOOD! Thanks for sharing, Diana!

Jenny

11/17/2020 04:45:09 PM

Used instant pot. After precooking lentils for 10 minutes I sautéed veggies. Pressure cooked on high for 4 minutes after adding lentils and water and then another 8 minutes after adding tomato paste. There was not a drop left of the soup. My family of four ate it all!

Dan Stamos

11/05/2015 09:15:33 AM

Excellent, a new favorite!! I used white onion, fresh rosemary, chicken broth, two carrots, and I didn't have any bay leaves so they were left out. Turned out amazing! I boiled the lentils in the first step for a few minutes longer, sauteed the onion, carrot and garlic for a few minutes longer, then sauteed the spices and drained lentils with the vegetables for a minute or two before adding the broth. Topped with the olive oil and red wine vinegar before serving as suggested, perfect flavoring.

Therese1975

01/05/2015 07:15:51 PM

My mother-in-law grew up in Southern Greece and ran a restaurant with her now-passed husband for several years. Not much gets out of her kitchen without a healthy dose of cinnamon, which is excellent for flavor and digestion. This recipe produced a soup that is awfully close to hers and very good, although I made some modifications. I substituted chicken stock for the water, I added two stalks of celery, I skipped the rosemary, and I probably didn't use a full quarter cup of olive oil (I sprayed my pot with Pam Olive Oil and then went around the pan two or three times with a drizzle of olive oil). Then, REALLY IMPORTANTLY, I added a cinnamon stick when simmering the lentils You could just as easily use ground cinnamon if you don't have a stick. Also, I didn't skimp on the tomato paste or the oregano--I probably added about 1/2 of a small can of tomato paste and a scant tablespoon of oregano (I use dried and I always crush it by rubbing my palms together over the stock pot as I add it to the soup--just because that's how my MIL does it). Because I used stock, I skipped the additional salt. My husband liked it without the vinegar, I would recommend adding a little (not a lot) for brightness. With the cinnamon, you really could go either way. I didn't see the need to add olive oil at the end as a garnish so I skipped that. This is a great meal that will fill you up, is cheap, relatively easy to make, and will keep in the fridge for a week if you make extras.

michele

10/18/2020 07:49:37 PM

My husband doesn’t like the texture of onions, so I substituted onion powder. I also used broth instead of plain water. I cooked it in the Instant pot for 8 minutes and NPR. It turned out great! So easy and delicious.

mindy

02/06/2020 12:25:43 AM

I used chicken broth in the step with the vegetables, to replace the water,, as well as three carrots and garlic powder in addition to minced garlic. Omitted the tomato paste and replaced with can diced tomatoes, added extra oregano. When finished cooking I added two tablespoons of red wine vinegar and sliced kalamata olives, then feta and sour cream in each serving.

Who's Cooking Now

08/01/2014 02:18:43 PM

This is the second time I have made this recipe. The first time I followed the instructions exactly and it turned out well. A little light on the flavour but still quite tasty. This time when I made it I did not drain the lentils and I added diced potatoes. I cooked the lentils until they were almost done then added the potatoes. After about ten minutes I added the spices/seasonings and gave it a good stir. I only sauteed the onions, not the garlic. When it was about five minutes away from being done I added the tomato paste, carrot, garlic, adjusted the seasoning, and added a bit of chicken base. It was very good this time around. Overall I think this is a good recipe to use and can be adjusted to taste. Will save this one. **ALWAYS sort and rinse dry beans, lentils, etc before use. They may contain bits of soil, rocks, and other debri.**

Gisselle

06/18/2019 07:14:12 PM

This was absolutely delicious! Thank you so much for this recipe. The little differences I made was increase the quantity of oregano and rosemary and also added thyme. I made for my vegetarian days of week so I added a bunch of raw spinach in the bowl before pouring hot soup so that the spinach would wilt a little. Drizzled some olive oil and red wine vinegar and served with a whole wheat toasted topped with baba ganoush from this website. So yummy!!!

Debby

02/28/2022 09:21:17 AM

This soup is very tasty. I used red lentils because I didn't have brown and for the red wine vinegar I substituted 1 tsp apple cider vinegar and 1 tsp red cooking wine. I also used vegetable broth instead of water and added carrots, spinach, and cayenne. With some crusty bread it was very yummy and filling. I'll definitely be making this again.

BoldHerb5118

11/01/2022 04:14:21 PM

Gorgeous, nutritious warming meal. I like to serve with homemade focaccia. I don't pre cook the lentils, I wash and leave to soak for half hour or so in cold water 😋

megg

12/18/2024 11:17:28 PM

Perfect, easy, wonderful soup. Just what I've been looking for. Thanks so much for posting.

Pamela Wilson

11/30/2024 02:15:25 PM

Made it last night — gone in minutes! 😋

GlitzyWhisk2457

09/03/2024 12:54:46 AM

I love this recipe so much! I make it at least once every 2 months or so, one of the only recipes I will actually chop veggies for! The only tweak I make is I use chickens broth instead of water for the soup making stage. Delicious and hearty!

mollyfergus

08/13/2024 05:11:09 PM

Delicious and so simple to make! The red wine vinegar really elevates the flavors - don't skip it!

Wendy Lesko

05/22/2024 12:39:11 AM

Not my favorite.

Carrie Parks

05/21/2024 01:02:00 AM

Super easy recipe and so tasty! I've been looking for healthier, meatless dishes and this sure fits the bill! It wasn't quite salty enough so I added an extra cup of beef broth. I also added a can of garbanzo beans for additional protein. Will definitely be making this more often.

VividParm5813

04/06/2024 02:40:00 PM

🥳

Lauren Walkoczy

03/06/2024 03:21:53 PM

I make this all the time! Delicious and authentic!

sharon

02/16/2024 08:38:42 PM

Would have been 5 stars but used 2 cups Vegetable Broth and 2 cups of water. In place of all water. Taste test result, delicious…thank you for this recipe.

Cook Time: 15 minutes