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
Equipment
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
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