Soup

Fakes Soupa (Greek Lentil Soup) Dinner

Original name: Fakes Soupa Dinner

Prep

15 mins

Cook

60 mins

Servings

GreekEasyDinnerVegetarianVeganGluten FreeDairy FreeHigh Fiber

About this dish

This classic Greek lentil soup, known as Fakes, is a humble yet deeply satisfying dish that warms the soul. Made with earthy lentils, aromatic vegetables, and a hint of tangy vinegar, it is the perfect meal for a cozy evening.

Serve it with a generous drizzle of olive oil and crusty bread for a true taste of Greece.

Ingredients

UK and US measurements are both included for every recipe.

Brown lentils

grain

250 g

Imperial: 1 1/4 cups

Yellow onion

vegetable

1 medium

Garlic cloves

vegetable

3 cloves

Carrot

vegetable

1 large

Celery stalk

vegetable

1 stalk

Bay leaf

herb

2 pieces

Dried oregano

spice

1 tsp

Crushed tomatoes

vegetable

200 g

Imperial: 3/4 cup

Extra virgin olive oil

fat

60 ml

Imperial: 1/4 cup

Water

liquid

1 L

Imperial: 4 cups

Salt

seasoning

1 tsp

Black pepper

seasoning

1/2 tsp

Red wine vinegar

seasoning

to taste

Fresh parsley

herb

for garnish

Method

Prepare Lentils

15 mins

Rinse the lentils under cold water and pick out any debris. Soak for 15 minutes if time allows (optional).

Sauté Aromatics

5 mins

Finely chop the onion, garlic, carrot, and celery. In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté until softened, about 5 minutes.

Add Tomatoes and Spices

2 mins

Stir in the crushed tomatoes, bay leaf, and oregano. Cook for 2 minutes until fragrant.

Simmer Soup

45 mins

Add the drained lentils and water. Bring to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes, until the lentils are tender.

Season and Finish

2 mins

Remove the bay leaf. Season with salt and pepper. Stir in a splash of red wine vinegar to brighten the flavors. Adjust to taste.

Serve

2 mins

Ladle into bowls, drizzle with extra olive oil, and garnish with fresh parsley if desired.

Equipment

Large pot or Dutch oven
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons

Nutrition facts

420 kcal

Calories

14 g

Protein

40 g

Carbohydrates

10 g

Fat

16 g

Fiber

500 mg

Sodium

Tips

For a richer flavor, use a good quality extra virgin olive oil and drizzle a bit more on top just before serving.
Some Greek families add a diced potato to the soup for extra body—feel free to do so.
Store leftovers in the refrigerator for up to 4 days, the soup thickens as it sits, so add a splash of water when reheating.

Serving suggestions

Serve with crusty bread, a side of briny olives, and a slice of feta cheese (omit for vegan). A simple Greek salad is also lovely.

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Recipe by

Eleni Demetriou

Specialises in Greek cuisine

Eleni Demetriou runs a food blog called 'Olive My Love'. She photographs every meal for 20 minutes before eating.

Describe yourself in three words: Romantic, slow, loves golden hour.