Greek Lentil Soup (Fakes Recipe)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This Greek lentil soup is an incredibly simple and humble meal, which manages to be extremely satisfying and comforting. I simmer green lentils, tomato sauce, vegetables, and garlic together until the broth is rich and savory. Luckily, this soup takes just 40 minutes to make, because as soon as the smell fills my kitchen, all the tummies start grumbling.
Classic Greek lentil soup, or Fakes, is known for its basic ingredients and rich, comforting flavor. The lentils absorb the garlic, herbs, broth, and tomato as they simmer, which is why the soup tastes a lot more impressive than its ingredients list. And if you want a lentil soup with a creamier texture, try a vegan French lentil soup, which uses cashews instead of cream.
Growing up, my family made versions of this Greek lentil soup constantly, especially during colder months. Since it was so simple, the older siblings took over soup duty on very busy nights. I used to make Lebanese lentil soup for my boys since it was smoother, and there were no visible vegetables, but I switched to Fakes when I needed something quicker, which did not require an immersion blender. I have started teaching my eldest son about the basics of this recipe so that on busy days, he can take over and give Mom a bit of a break.
👩🏽🍳 Why I Love This Recipe
What I appreciate most about this Greek lentil soup is how filling and balanced it is without needing expensive ingredients or complicated cooking techniques. As a health coach, I have seen how healthy ingredients and meals have become trendy and expensive, for no good reason. I use green lentils for plant-based protein, fiber, iron, and texture, while the vegetables add flavor, vitamins, and minerals. And that is all I need for a wholesome meal that saves time and money.
As I mentioned, the cooking method is really easy, but the texture plays an important role here, so there are a few things that should be noted. I start by partially boiling the lentils before adding them to the pot with the sauteed vegetables and simmering them together with the tomato sauce. I add the broth and bay leaves to the pot and bring to a boil before simmering.
This soup has deep roots in Greek history, dating as far back as 6000 BC. And it has existed in my kitchen long before we embarked on a plant-based lifestyle. I remember meal planning in my kitchen one day, as my youngest looked over my list of foods for the week. His eyes widened, and he asked me why I was not serving them real food, then pointed to the Fakes. I made sure to teach him the correct pronunciation and assured him that there was nothing artificial about this version at all. And if you are into “Blue Zone” foods, be sure to add this soup to your meal rotation, and enjoy the potential benefits of longevity.
🥘 Ingredients
I use the most wholesome and simple ingredients for this Greek lentil soup. This is everything I need to create that authentic flavor:
Green lentils: I usually use green lentils since they keep their shape nicely while still becoming tender as they simmer.
Vegetables: Onions, carrots, and celery create a classic soup base that builds the savory flavor.
Garlic: This adds warmth to the broth. I like using freshly minced cloves for the strongest flavor.
Olive oil: A little olive oil helps soften the vegetables.
Tomato sauce: I use this to give the broth color and balance out the earthiness of the lentils.
Vegetable broth: I use vegetable broth to keep the soup fully plant-based, while adding more flavor than plain water.
Herbs: Oregano and bay leaves create a classic Mediterranean flavor.
Salt and black pepper: I season gradually to keep the flavors proportional.
🔪 How To Make
I make this Greek lentil soup in one large pot, and most of the cooking time is simply letting the lentils simmer. This is how I make it:
Rinse and boil lentils: First, I rinse the lentils thoroughly under cold water. I partially boil them for a few minutes before draining and setting them aside.
Saute vegetables: Next, I heat olive oil in a large pot, and cook the carrots, onion, and celery for 5 minutes until slightly softened. Once the vegetables start smelling fragrant and sweet, I stir in the garlic and saute it for 1 minute.
Add lentils and tomato: I add the lentils back into the pot along with the tomato sauce, oregano, salt, and pepper. Stirring the tomato sauce into the vegetables for a minute helps the flavor develop before I add the broth.
Simmer soup: Finally, I pour in the vegetable broth and add the bay leaves. I bring the mixture to a boil, then reduce and simmer over low heat for 15 minutes until the lentils are tender. Once everything is cooked, I remove it from the heat and serve it hot.
💭 Expert Tips
My #1 Secret Tip for this Greek lentil soup recipe is to always rinse your lentils. I do this to remove dirt, dust, debris, and any small pebbles that may have snuck in. Skipping this step can result in a gritty soup.
Other Tips To Keep In Mind:
- Keep stirring: Lentils can stick to the base of the pot, so I make sure to keep them moving, especially during the final simmer, to avoid scorching.
- Do not overcook vegetables: The carrots and celery should retain some texture. I keep an eye on the pot to ensure they do not become soft and mushy.
- Keep cuts uniform: I cut my vegetables to a similar size and shape where possible. This ensures that they cook at the same rate and that each spoonful of soup contains a well-balanced portion.
- Add a traditional finish: I like finishing with a splash of red wine vinegar or a squeeze of lemon juice for a bright and traditional kick. You could also add a dash of hot sauce for a delicious but not so traditional kick.
📖 Variations
This Greek lentil soup is great as is, but I have made a few adjustments depending on what I have in my fridge to elevate it without losing its original charm. These are 3 of my favorite variations:
Spinach version: I stir in 2 cups of chopped spinach during the last few minutes of cooking for extra greens and added iron. I use baby spinach if I do not want my kids to notice, but personally, I love using regular spinach, leaving it a bit crunchy and bulky.
Potato addition: Cubed Yukon gold potatoes make this soup extra hearty and slightly creamier as they soften while simmering. I like making this version for a light meal that does not require any sides.
Smoky lentils: I add a pinch of smoked paprika and a bit of cayenne pepper for warmth and a subtle smokiness. This version does nicely with a dash of hot sauce just before serving. My husband loves eating this if his sinuses are a bit stuffy.
🍽 Serving Suggestions
If you are planning on serving this soup for dinner, be sure to set out bowls with some fresh lemon wedges, vinegar, and hot sauce so everyone can customize their bowls. Be sure to serve it with some warm vegan flatbread or alongside a Greek pita sandwich.
When I am hosting a dinner for my family, Mediterranean cuisine always goes down well. A few weeks ago, I made this soup and served it as a light starter with some Greek vegan spanakopita. For the main course, we enjoyed Yemista, Greek stuffed tomatoes and peppers, and vegan moussaka. Nobody had seconds for dinner, but that is only because we were all saving space for some healthy vegan baklava.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled Greek lentil soup in an airtight container in the refrigerator for up to 5 days. The broth thickens slightly as it sits overnight.
Freezing: I portion out the soup into freezer-safe containers and freeze it for up to 3 months. Be sure to leave room at the top of the container as the soup expands as it freezes.
Reheating: If frozen, I thaw in the refrigerator overnight, then reheat gently on the stovetop with a splash of broth or water if it has become too thick.
❓Recipe FAQs
What happens if I skip partially boiling the lentils first?
The soup will still cook properly, but the broth may turn slightly cloudier and starchier. I also notice the lentils sometimes cook less evenly when added completely raw. That quick preboil step keeps the texture cleaner and helps the soup stay balanced.
How do I adjust the consistency of the soup?
If the soup is too thin for my liking, I let it simmer uncovered for a few minutes, mash up a few tablespoons of cooked lentils, and stir them back into the soup as it heats. You could also blend a portion of the soup and then mix it through, but this will change the appearance from clear to opaque. If the soup is too thick, I stir in more water or broth until it has reached my desired consistency. Just be sure to adjust the seasoning.
What type of lentils work best for Greek lentil soup?
I personally prefer using green lentils as they keep their shape nicely and give the soup a heartier texture. Brown lentils are slightly softer, but still hold their shape well enough to work in this recipe. I do not recommend using red lentils or canned lentils as they become too mushy.
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📋 Recipe Card
Greek Lentil Soup (Fakes Recipe)
This Greek lentil soup is an incredibly simple and humble meal, which manages to be extremely satisfying and comforting. I simmer green lentils, tomato sauce, vegetables, and garlic together until the broth is rich and savory. Luckily, this soup takes just 40 minutes to make, because as soon as the smell fills my kitchen, all the tummies start grumbling.
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
- My #1 Secret Tip for this Greek lentil soup recipe is to always rinse your lentils. I do this to remove dirt, dust, debris, and any small pebbles that may have snuck in. Skipping this step can result in a gritty soup.
- Keep stirring: Lentils can stick to the base of the pot, so I make sure to keep them moving, especially during the final simmer, to avoid scorching.
- Do not overcook vegetables: The carrots and celery should retain some texture. I keep an eye on the pot to ensure they do not become soft and mushy.
- Keep cuts uniform: I cut my vegetables to a similar size and shape where possible. This ensures that they cook at the same rate and that each spoonful of soup contains a well-balanced portion.
- Add a traditional finish: I like finishing with a splash of red wine vinegar or a squeeze of lemon juice for a bright and traditional kick. You could also add a dash of hot sauce for a delicious but not so traditional kick.
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!