soups stews greek

Greek Lentil Soup (Fakes)

Name: Greek Lentil Soup (Fakes)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1.5 cups Brown or green lentils (rinsed and picked over); 5 tbsp Extra virgin olive oil (divided); 1 large Yellow onion (diced); 2 medium Carrots (diced); 2 stalks Celery (diced); 4 cloves Garlic (minced); 2 tbsp Tomato paste; 1 can Diced tomatoes (14 oz); 6 cups Vegetable broth; 2 leaves Bay leaves; 1 tsp Dried oregano; 2 tbsp Red wine vinegar (more to taste); 1.5 tsp Salt; 0.5 tsp Black pepper

Hearty Greek lentil soup finished with vinegar and olive oil. Simple, nourishing, and deeply satisfying comfort food.

vegetarian vegan gluten free dairy free

More Recipes

Prep 10 min

Cook 40 min

Total 50 min

Servings 6

Difficulty Easy

Ingredients

Instructions

Heat 3 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
Add garlic and tomato paste. Cook 2 minutes, stirring constantly.
Add lentils, diced tomatoes, broth, bay leaves, oregano, salt, and pepper. Bring to a boil.
Reduce heat and simmer 30-35 minutes until lentils are completely tender.

Tip: Don't add salt until the end if using salted broth—lentils can toughen if over-salted early.
Remove bay leaves. Stir in red wine vinegar.
Taste and adjust seasoning—you may want more vinegar.
Ladle into bowls. Drizzle generously with remaining olive oil.

Storage & Meal Prep

Keeps for up to 5 days in the refrigerator and freezes beautifully for up to 3 months. The soup thickens as it sits—add water or broth when reheating. Always add a fresh drizzle of olive oil and splash of vinegar before serving.

Variations

Fakes with Tomatoes: Add 1 can crushed tomatoes with the broth for a richer, tomato-based version common in some Greek regions.
Fakes with Greens: Stir in chopped spinach or Swiss chard in the last 5 minutes for extra nutrition.
Spiced Fakes: Add 1 tsp cumin and 1/2 tsp turmeric for a warming, Middle Eastern-influenced version.

FAQ

What is fakes?

Fakes (FAH-kess) is a traditional Greek lentil soup and one of the most popular everyday dishes in Greek home cooking. It's simple, affordable, and deeply satisfying—finished with red wine vinegar and a generous drizzle of olive oil.

Why add vinegar to lentil soup?

The vinegar finish is a distinctly Greek touch that brightens the earthy lentils and cuts through the richness. It also aids mineral absorption from the lentils. Add it at the end so the flavor stays sharp.

What type of lentils are best for Greek lentil soup?

Brown or green lentils are traditional for fakes because they hold their shape while still becoming tender. Avoid red lentils—they dissolve into mush, which is great for dal but not for this soup.

The Story Behind This Dish

In Greece, they call this fakes (FAH-kess), and it’s the soup that shows up on tables throughout winter. Simple, cheap, and so satisfying you wonder why it’s not already in your regular rotation.

The vinegar at the end is essential—it brightens the entire pot and is a distinctly Greek touch. Don’t skip the final olive oil drizzle.