Name: Greek Lentil Soup (Fakes)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 cup brown lentils, rinsed; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 bay leaf; 1 tsp dried oregano; 1/2 tsp thyme; 1/4 tsp crushed red pepper flakes (optional); 1/4 cup olive oil; 1 can (14 oz) crushed tomatoes; 6 cups water or vegetable broth; 2 tbsp red wine vinegar; Salt and black pepper to taste

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Short description

Fakes is a traditional Greek soup of brown or green lentils simmered with vegetables, olive oil and tomato. Brimming with plant-based protein and fiber, it offers deep, earthy flavor with minimal fuss—an everyday staple throughout Greece.

Why You’ll Love This Recipe

Straightforward pantry ingredients ready in under an hour.
Naturally vegan, gluten-free, and rich in protein, iron, and complex carbohydrates.
Budget-friendly yet hearty enough to serve as a main course.
Excellent for batch cooking—flavors only improve after a day or two.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 ⅓ cups (about 250 g) dry brown or green lentils, rinsed and picked over
¼ cup extra-virgin olive oil, plus extra for finishing
1 medium onion, finely chopped
1 large carrot, diced
1 celery stalk, diced (optional but traditional)
3 garlic cloves, thinly sliced
1 tablespoon tomato paste or 1 cup (240 ml) tomato purée
2 bay leaves
1 teaspoon dried oregano
4 cups (1 litre) water or vegetable stock, more as needed
1 teaspoon sea salt (or to taste)
½ teaspoon freshly ground black pepper
Red-wine vinegar or fresh lemon juice, for serving
Optional add-ins: pinch of ground cumin or sweet paprika; 1 small potato, grated, or ¼ cup short-grain rice for extra body; chopped parsley or feta for garnish.

directions

Prepare lentils (optional pre-boil): Place lentils in a saucepan, cover with cold water, bring to a boil, cook 10 minutes, then drain and set aside.
Sauté aromatics: In a heavy pot over medium heat, warm olive oil. Add onion; cook 4–5 minutes until translucent. Stir in carrot, celery, and garlic; cook 2 minutes more.
Build flavor: Add tomato paste and oregano (plus cumin or paprika, if using); stir 30 seconds. Return drained lentils to the pot with bay leaves.
Simmer: Pour in water or stock to cover lentils by about 2 cm. Bring to a gentle boil, reduce heat, cover partially, and simmer 30–40 minutes, stirring occasionally. Add extra liquid if the soup thickens too quickly.
Season: Midway through cooking, add salt and pepper. Taste and adjust just before serving.
Finish: Discard bay leaves. Ladle soup into bowls, drizzle with a thread of olive oil and a splash of red-wine vinegar or lemon juice. Serve with crusty bread, olives, and—if not keeping the dish vegan—a crumble of feta.

Servings and timing

Yield: 4 generous main-course servings
Active prep: 10 minutes
Cook time: 35–45 minutes (40–55 minutes total if using the optional pre-boil step)
Total time: about 50 minutes

Variations

Fakes kokkinistes: Use puréed tomatoes instead of paste for a deeper, redder broth.
Rice-thickened: Add ¼ cup short-grain rice during the final 20 minutes for a silky texture.
Potato-thickened: Stir in 1 grated potato with the liquids for extra body.
Herbaceous: Replace oregano with a sprig of fresh thyme or a pinch of rosemary.
Spiced: Introduce a cinnamon stick and 2–3 whole cloves for a northern-Greek twist.

storage/reheating

Refrigerate: Cool completely, then store in an airtight container up to 4 days.
Freeze: Portion into freezer-safe jars or bags; freeze up to 3 months.
Reheat: Thaw overnight in the refrigerator if frozen. Warm gently on the stovetop or in the microwave, adding water as needed to restore the desired consistency.

FAQs

How do I prevent lentils from becoming mushy?

Rinse lentils thoroughly, avoid over-boiling, and keep the simmer gentle; brown or green varieties naturally hold their shape better than red or yellow.

Must I soak the lentils first?

Soaking is optional. It reduces cooking time but is not essential—simply rinse and cook if you are in a hurry.

Why include tomato products?

Tomato paste or purée adds acidity, color, and umami depth that define authentic fakes.

Can I use canned lentils?

Canned lentils will break down quickly and alter texture. Dry lentils are strongly recommended for classic results.

What vinegar works best at the end?

Red-wine vinegar is traditional, but white-wine vinegar or fresh lemon juice also brighten the soup effectively.

Is this soup gluten-free?

Yes. All listed ingredients are naturally free of gluten; just confirm your stock is certified gluten-free if using packaged broth.

How can I make the soup richer?

Use vegetable stock instead of water, sauté the vegetables longer for deeper color, or finish each bowl with a drizzle of robust Greek olive oil.

Does it work in a pressure cooker?

Absolutely: cook pre-soaked lentils under high pressure for about 10 minutes with natural release; adjust liquid to avoid over-thickening.

Can I add other vegetables?

Seasonal additions such as spinach, zucchini, or diced bell pepper are welcome—stir them in during the final 10 minutes so they retain freshness.

What dishes pair well with fakes?

Serve alongside Greek salad, warm pita or country bread, olives, and—if desired—sharp feta cheese to create a balanced, satisfying meal.

Conclusion

Greek lentil soup embodies the spirit of the Mediterranean table: economical ingredients elevated by good olive oil, aromatic vegetables, and patient simmering. Whether enjoyed immediately or reheated for an effortless lunch, fakes offers sustaining nourishment and timeless flavor—proof that humble staples can become memorable meals with the simplest of techniques. Καλή όρεξη