Fakes Recipe (Greek Lentil Soup)

This fakes recipe (or Greek lentil soup) is a chunky soup brimming with fresh veggies and protein and fibre-loaded lentils. You can make a double batch and munch on it all week long.

This hearty vegetarian soup is traditionally eaten during fasting periods, just like my gigantes plaki recipe, and my fasolakia, but all three are also enjoyed year-round as a wholesome meals. Strict fasters swap out olive oil, but generally, this fakes recipe is the perfect soup (as is) for Lent.

If you love this fakes recipe, try my fasolada recipe (Greek bean soup). It’s just as much a winter warmer and equally delicious. And if you're in the mood for something different, don't miss my youvarlakia avgolemono recipe, featuring tender meatballs in a delightful egg-lemon broth!

How to make this dish video

Why you’ll love this recipe for Fakes Soup

Here is why you’ll make this Greek lentil soup; batch after batch:

1. Hearty and nourishing: Fakes soup is a comforting dish perfect for chilly days or whenever you need a filling vegetarian meal. 
2. One-pot meal: This Greek lentil soup is low-maintenance – one pot is all you need!
3. Rich taste: This recipe combines aromatic herbs like oregano and thyme with the sweetness of onions, carrots, and tomatoes to create a rich and flavourful broth. The garlic adds depth, while a splash of red wine vinegar provides a subtle tanginess and balances out the savoury, salty flavours.
4. Mediterranean-inspired ingredients: Drawing inspiration from Greek cuisine, this soup has classic Mediterranean ingredients like extra virgin olive oil, tomatoes, and herbs. 
5. Budget-friendly: Lentils are a budget-friendly ingredient that are also very healthy. 
6. Easy to make: This soup is so easy to make, guys. It's just a case of adding the ingredients in layers.
7. Make-ahead and freezer-friendly: Fakes soup is perfect for meal prepping or batch cooking. You can make a big pot of soup and store it in the refrigerator for easy weekly reheating. It also freezes well!

Ingredients for this Greek Lentil Soup

Here is everything to round up for your wholesome soup:

• Olive oil: Extra virgin olive oil is traditionally used in Greek cooking for its rich flavour. Use a good quality oil for this soup recipe. 
• Lentils: Brown/ green lentils are delicious and kind of failproof in this recipe. 
• Red onion: Red onions are slightly sweeter and milder flavour compared to yellow or white onions. I love their subtle sweetness and gentle oniony flavour.
• Carrots: These have natural sweetness and give the soup a pop of colour. You could use fresh parsnips in their place if you needed an alternative.
• Celery sticks: Fresh celery adds a herbal and savoury taste. I also love it for its crunch and colour.

• Fresh garlic: This deepens the savoury profile of the soup. Steer away from powdered or bottled garlic in this recipe.
• Tomato paste: This adds richness, thickness, and a concentrated tomato flavour to the fakes soup base.
• Oregano: Guys, it’s a quintessential herb in Greek cooking. You will love its aromatic, slightly bitter flavour, which goes well with the lentils and tomatoes.
• Crushed tomatoes: For a vibrant tomato flavour and texture to the soup.
• Bay leaves: Bay leaves infuse the soup with a subtle, herbal aroma and flavour. They should be removed before serving as they're not meant to be eaten.
• Fresh thyme: Fresh thyme lends a delicate, earthy flavour to the soup. 
• Pepper: Freshly ground black pepper is both warming and spicy in this soup recipe. Adjust the amount according to your preference.
• Splash of red wine vinegar: This adds a tangy acidity that brightens the flavours of the soup. It also balances out the base.

Chilli flakes: For a subtle heat in the soup. Dial the spice up or down as you like.

Top tips for making my Greek Lentil Fakes Recipe

Nothing can be easier than whipping up this one-pot wonder. Having said that, you want a tender texture and balanced flavour; here are my pro tips:

• Before cooking, rinse the lentils under cold water to remove any dirt or debris. This gives you a cleaner soup and removes any bitterness from the lentils.
• Choose high-quality ingredients, especially extra virgin olive oil, tomatoes, and fresh herbs. 
• Take time to sauté the red onion, carrots, celery, and garlic until they are soft and aromatic. This step builds a flavourful base for the soup.
• Add tomato paste and cook for a few minutes before adding crushed tomatoes. This helps develop a rich tomato taste.
• Taste the soup as it cooks and adjust the seasoning accordingly. Remember that lentils absorb flavours, so you may need to add more salt and pepper as it simmers.
• Allow the soup to simmer over low heat to allow the flavors to meld together and the lentils to become tender. Stir occasionally to prevent sticking.
• Be mindful not to overcook the lentils, as they can become mushy. Cook them just until they are tender but still hold their shape.
• Stir in a splash of red wine vinegar just before serving to brighten the soup's flavours. This adds a tangy contrast to the earthy lentils.

Make Ahead and Storage Notes

Got leftover Greek lentil soup? What a dream – here’s how to store your extra soup and what to do if you want to make it ahead of time:

Make Ahead

Greek lentil soup is a great dish to make ahead of time, as its flavours tend to deepen and develop.

Let the soup to cool to room temperature before transferring it to airtight containers for storage. This prevents condensation from forming inside the container, which can lead to sogginess.

Once the soup has cooled, cover it tightly and refrigerate it promptly. Properly stored, Greek lentil soup will keep well in the refrigerator for up to 3-4 days.

Reheating

When ready to serve, reheat the soup gently on the stovetop over low to medium heat, stirring as you go. You may need to add a little water to thin it out, as the soup might thicken as it sits in the fridge.

Taste the soup after reheating and adjust the seasoning with salt, pepper, or additional herbs to refresh the flavours.

Freezing Option

Greek lentil soup also freezes well for longer-term storage. Allow the soup to cool completely before spooning it into freezer-safe containers or resealable freezer bags. 

For best quality, eat the Greek lentil soup within 3 months of freezing. Beyond this timeframe, the texture and flavour will degrade.

Serving Suggestions

I love to serve this fakes recipe in these homemade bread bowls. They look fantastic and give this simple recipe a little sass.

You can also serve it with a side of my easy crusty bread and a bowl of fresh salad. It's great as a main course, a starter, or even a little snack. 

📖 Recipe