Fakes Lentil Soup

Fakes, lentil soup, is cooked on a weekly basis in most Greek homes during the autumn and winter months. Traditionally it is served as a main course as it is pretty substantial.

It’s tasty, healthy and very easy to make. What’s more, leftovers can be frozen and provide a convenient and quick meal on another day, when you are pressed  for time.

Your cooking time will depend on the type of lentils you choose. The bigger they are, the longer they need to cook. I normally use medium brown lentils.

Topping off your lentil soup with vinegar is absolutely essential, just try it!

Filling Fakes – Traditional Lentil Soup

5 from 1 vote
Course: Main, SoupsCuisine: GreekDifficulty: Easy


Prep time


Cooking time


Total time



A traditional, filling soup


  • 500 grams green/brown lentils

  • 2 carrots, sliced

  • 1 onion, chopped

  • 2 garlic cloves, peeled

  • 1 bay leaf

  • 1 tbsp tomato paste or 2 fresh tomatoes, grated

  • 1/3 cup of olive oil

  • oregano, salt, pepper

  • red wine vinegar


  • Wash and drain your lentils. This is absolutely optional but best if you’ve bought your lentils from a farmers market.
  • Put lentils in a pan and cover generously with water. Remember water will evaporate. You can add extra water till the very last minute to make sure your soup is as thick or thin as you like.
  • Add the onion, garlic, tomato and carrots to your soup to your soup.
  • Add a bay leaf, a teaspoon of salt, some pepper and oregano to the mix.
  • Bring to the boil.
  • When you mix starts boiling, add the olive oil and stir a couple of times.
  • Turn the heat down to medium and let the mix simmer for around 45 minutes, or until the lentils are soft and your soup is thicker and creamy.
  • Serve hot and a squirt of vinegar or more to taste!

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