Greek Lentil Soup (Fakes Recipe)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My hearty Greek lentil soup, also called Fakes soup, is packed with protein-rich lentils, fiber-packed veggies, and flavorful herbs! In just 40 minutes this easy recipe comes together with minimal effort or equipment needed. It’s the ultimate comfort food for any occasion – loved by both adults and kids thanks to its simple taste and tender texture.
Fakes is the Greek name for lentil soup, which is pronounced ‘Fah-kehs’. It’s a staple recipe from my childhood: I love the simplicity, and how my family would always top it off with hot sauce when we had it for dinner!
Lentils are loaded with protein, iron, and fiber, and they are a great source of B vitamins, magnesium, zinc and potassium (source). Thanks to the hearty lentils, this soup keeps my family full and satisfied!
Lentil soup recipes can take on different flavors depending on the ingredients used. Because the lentils themselves are mild, they absorb the flavors of whatever veggies and herbs they are cooked in.
This makes my Greek lentil soup recipe super customizable to complement various sides and main courses! However, I prefer to follow this recipe exactly as is, pairing with my Keto Greek salad for a healthy and authentic Greek meal!
👩🏽🍳 Why I Love This Recipe
Greek lentil soup is one of my favorite Mediterranean-inspired recipes, thanks to its ease and simplicity. Plus, it’s naturally vegan, gluten-free, and good for you! Packed with essential nutrients and fiber, it’s a go-to for anyone looking for a hearty, nourishing meal.
With just a handful of basic ingredients and minimal equipment, anyone can whip it up regardless of their skill level in the kitchen. Since it only takes about 10 minutes of prep, it is perfect for those busy days when you’re short on time!
I love to make a big batch ahead of time, and store it in the fridge or freezer for easy, healthy meals all week long. With a family of 4 this really comes in handy, since we are often on the go and busy with activities.
Having this soup on hand allows for quick reheat – it’s convenient without compromising on health or scrambling to get dinner on the table! And yes, this recipe is totally kid-approved and easily customizable to meet even the pickiest of eater’s needs!
While this version is my favorite plant based way to make it, I’ll share some of my other recommended variations later on in this post!
🥘 Ingredients
The cozy flavors of my Greek lentil soup (fakes) are created with just a handful of wholesome, simple ingredients. Here is what you need:
Lentils: My family prefers green lentils for their firmer texture, but any variety of lentil can be used in this recipe for Greek lentil soup.
Mirepoix: A mix of diced onion, carrots, and celery create a deep flavor in the soup. I find that sweet or yellow onions work best for their more mellow flavor.
Garlic And Olive Oil: I recommend mincing your own fresh garlic cloves for the best taste, but in a pinch you can use a jar of minced garlic. You will need a drizzle of olive oil to sauté the vegetables. Avocado oil can be used as a substitute if needed. If you’d like to make the soup oil free you can use vegetable broth instead.
Tomato Sauce: The sauce adds to the rich and deep flavor profile. Make sure to select one without added seasonings, and choose low sodium if needed.
Veggie Broth: Vegetable broth keeps this Fakes soup recipe vegan and vegetarian. If you eat meat, chicken broth can be substituted.
Herbs & Seasonings: Oregano, bay leaves, salt, and black pepper round out the overall flavor. Depending on the broth you may not need as much salt, so add to taste.
🔪 How To Make Greek Lentil Soup
My comforting Greek lentil and vegetable soup is so easy to put together, which makes me love it even more! Here are my step by step directions so you can quickly master the recipe:
Prepare Lentils: I start off by rinsing and partially cooking the lentils, covering with water and bringing to a boil for about three minutes. Strain and set aside.
Saute Vegetables: In a large pot over medium heat, I sauté the veggies in extra virgin olive oil for about five minutes, until semi-soft. Then, I add the minced garlic and saute for an additional one minute.
Add Lentils & Tomato Sauce: Next, I add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons of tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
Add Broth, Boil, Then Simmer: Now, I add the 5 cups of veggie broth, and bay leaves. Bring to a boil and simmer over very low heat until lentils and vegetables are cooked (about 15 minutes). I recommend checking periodically to see if more broth is needed. Serve warm, and enjoy!
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure you do not skip the rinsing step.
Many people try to skip the first step of this recipe – rinsing the lentils! While it won’t totally ruin the recipe, I really recommend rinsing your lentils to wash away any dirt, dust, and debris.
Otherwise, the soup might be a bit gritty in texture. You may also want to do a quick search for any small pebbles and rock pieces. I’ve bit into those before, and it is definitely not ideal for your soup eating experience!
Other Tips To Keep In Mind:
- Adjust Measurements: This soup serves 5 so feel free to double or half the recipe if needed! For a household of one, this may be a lot of soup to get through but could be used for meal prep all week!
- Consistency Check: If the soup is too thick, add more broth or water. If too thin, let it simmer uncovered to reduce to your desired consistency.
- Prevent Sticking: To prevent sticking, make sure to stir your soup throughout the cooking process so the lentils don’t stick to the bottom of the pot.
- Don’t Overcook: Keep an eye on the lentils and vegetables. You want the lentils tender but not mushy, and the vegetables to retain some texture.
📖 Variations
This classic recipe is excellent as it is, but sometimes it’s fun to change up the flavors a bit. Get creative and experiment each time you make this vegan lentil soup. Here are some of my favorite ways to switch things up or accommodate different needs.
More Veggies: I love to mix in extra veggies! Make this a fully loaded lentil vegetable soup and try including roasted peppers, peas, spinach, green beans, or anything you have on hand.
Other Herbs: Try out a variety of fresh herbs and spices like thyme, rosemary, cumin, coriander, paprika, or cayenne pepper. Each herb carries a unique flavor profile which can change the entire taste of the soup!
With Potatoes: Try out this Greek lentil soup with potatoes for an extra hearty option! I love adding potatoes to soup for a creamy, flavorful bite!
Extra Protein: Feel free to add in your favorite proteins that match your dietary needs. Try it out with tofu crumbles, tempeh, or if you don’t need this soup to be vegetarian, you can add in some shredded chicken as well.
🍽 Serving Suggestions
Fakes soup is traditionally topped with white vinegar and lemon juice, but I like drizzling on some hot sauce and even some vegan feta cheese. Dress it up any way you like and pair with some crusty bread or try some of my other suggestions:
Greek Cuisine: My family loves to make the ultimate Greek-inspired spread by pairing this soup with Greek fries or Greek pita sandwiches. For a comforting option, try out my vegan moussaka!
With Main Meals: Serve this easy Greek lentil soup as a starter, accompanying your choice of hearty dishes like my healthy baked potatoes, vegan quesadillas, or Mediterranean veggie sandwiches.
With Sides: My fakes soup is perfect as the star of the show, too! For a more filling meal, serve it with sides like toasted buckwheat sourdough bread, spinach and arugula salad, and fried potatoes.
🫙 Storage Instructions
Make Ahead: Sometimes I like to do a little preparation in advance to make things easier. If you want to prepare this dish ahead of time, wash and chop the vegetables, and rinse and partially cook the lentils ahead of time. Keep the prepared ingredients in an airtight container in the fridge for up to 2 days.
Fridge: Once cooled, I store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: You can also freeze my Fakes soup to save for later! Seal the cooled soup in a freezer safe airtight container and freeze for up to 3 months. For an added layer of protection from freezer burn, place a sheet of plastic wrap or parchment paper directly on the surface of the soup before sealing the container.
Reheat: Re-warm the soup on the stovetop, stirring occasionally. For a quicker process, place your serving in a microwave safe bowl and heat in the microwave for 1-2 minutes, checking in after the one minute mark to stir. If microwaving, I recommend placing a paper towel over the top of the bowl to prevent splattering.
❓Recipe FAQs
What are the best lentils for this soup?
French green lentils are the most “al dente”. They will hold up the best and my family prefers their firmer consistency for this fakes recipe.
Brown lentils are a little softer while still holding shape and staying somewhat firm.
Red lentils are the softest. I wouldn’t suggest red lentils if you are looking to avoid the mushy texture. However, some people like to let them get extra mushy to thicken the broth, it’s all personal preference! No matter what color you use, keep an eye on them while pre-cooking to make sure they are tender enough as they vary in cooking time.
Should lentils be soaked before making soup?
Nope! The lentils do not need to be soaked before cooking. But I recommend partially cooking the lentils before adding them to this soup – as I’ve laid out in this recipe – because I find it helps to make sure they are cooked enough. However, if you don’t mind simmering your soup for a longer time, they can also be added uncooked.
How do I know if the lentils are cooked properly?
For this Greek green lentil soup, lentils should be soft yet firm when fully cooked. You can test them out by attempting to mash the lentil with a fork. If it easily mashes, it is done! However, I find the simplest way to test if lentils are done is to taste test!
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📋 Recipe Card
Greek Lentil Soup (Fakes Recipe)
My hearty Greek lentil soup, also called Fakes soup, is packed with protein-rich lentils, fiber-packed veggies, and flavorful herbs! In just 40 minutes this easy recipe comes together with minimal effort or equipment needed. It's the ultimate comfort food for any occasion – loved by both adults and kids thanks to its simple taste and tender texture.
Servings: 5
Calories: 186kcal
Ingredients
- 1 cup lentils , see note
- 1 cup sweet or yellow onion
- 1 cup chopped carrots , about 2 large
- 1 cup chopped celery , about 2 sticks
- drizzle oil to sauté , or broth if you don't use oil
- 3 cloves garlic , chopped
- 2 – 4 tablespoons tomato sauce
- 1-2 teaspoons dried oregano
- ½-1 teaspoon sea salt
- ¼-½ teaspoon ground black pepper
- 5-6 cups veggie broth , low sodium if needed
- 3 bay leaves
Traditional toppings to drizzle on top:
- vinegar
- lemon juice
- hot sauce (not traditional but I love it)
- fresh parsley
Equipment
Instructions
- Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
- In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
- Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
- Add the 5 cups of veggie broth, and bay leaves.
- Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed.
- Enjoy!
Notes
- The oregano, salt, and pepper can be adjusted to achieve the flavor you want.
- I use French green lentils in this because I like the firmer consistency of lentils, but you can use any color. Green are the most “al dente”, brown are a little softer and red are the softest. I wouldn’t suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
- Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
- To prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
Nutrition
Calories: 186kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 393mg | Potassium: 637mg | Fiber: 14g | Sugar: 6g
This lentil soup was so delicious! I love how nutrient dense lentils are, so this was a perfect find for me!
Yay! Thanks Paula!
We made this soup for lunch and thoroughly enjoyed it. Easy to make and full of wonderful flavours. We’ll be making this again!
So happy to hear that Angela!
I love all the deep flavor this soup has while still being so healthy! I really is delicious. I’m a big fan because I LOVE lentils.
Yes!! I love lentils too – this is one of my go-to soups. I’m so glad you liked it too!