In my mother’s kitchen on Kos, fakes soupa was not a recipe. It was a reflex. Brown lentils went into the pot on cold days, on fasting days, on days when the fish market was quiet and there was nothing obvious for dinner. By the time the smell of bay leaf and garlic had filled the house, the soup was nearly done.
Fakes soupa is the everyday Greek lentil soup — brown lentils simmered with onion, carrot, celery, and garlic in good olive oil, seasoned with bay leaf and dried herbs until the broth turns dark and thick. It is inexpensive, deeply nourishing, and completely vegan. It is the soup of the Greek fasting table, eaten throughout Lent and on the many Orthodox fast days throughout the year when meat and dairy are set aside, and olive oil becomes the foundation of everything.
The detail that most people outside Greece miss — and the one that Chef Niko will tell you is non-negotiable — is the red wine vinegar. Not cooked into the soup. Added at the table, after. Each person pours their own. My father used a generous hand. My mother was more restrained. The right amount is whatever you want, but you must try it, because the sharp acidity of that vinegar is what lifts the earthy weight of the lentils and turns a good Greek lentil soup into something you will want every week.
This is fakes soupa. It takes one pot and fifty minutes, and it will become a permanent part of your rotation.
Why This Recipe Works
- No soaking required. Brown lentils cook reliably without soaking — a practical advantage that makes this genuinely achievable on a weeknight.
- The olive oil base is structural, not decorative. Sautéing the aromatics in a generous amount of olive oil before adding the lentils builds a flavor foundation. Greek lentil soup is an olive oil dish in the same tradition as revithia and gigantes.
- Bay leaf, rosemary, and thyme give this its character. Plain lentil soup is flat. This specific herb combination — a signature of the Greek ladera tradition — lifts the earthiness without overpowering it.
- Red wine vinegar at the table, not in the pot. Finishing each bowl at the table with a pour of sharp vinegar is what differentiates fakes soupa from every other European lentil soup.
Ingredients
For the Soup (serves 4–6)
- 1½ cups (300g) brown lentils, rinsed and picked over
- 6 cups (1.5 liters) water or vegetable broth
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 4 tablespoons extra-virgin olive oil, plus more for serving
- 1 can (400g / 14 oz) crushed tomatoes (optional, for a richer broth)
- 2 bay leaves
- 1 sprig fresh rosemary (or ½ teaspoon dried)
- ½ teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1½ teaspoons fine sea salt
- ½ teaspoon black pepper
At the Table
- Red wine vinegar — generous pour per bowl
- Extra-virgin olive oil — drizzle per bowl
- Crusty bread or olives alongside
Step-by-Step Instructions
1. Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes until the vegetables are softened and the onion is translucent. Add the garlic and cook 1 more minute until fragrant.
Chef’s note: Do not rush this step. The sweetness that develops from properly sautéed onion and carrot is the base of the soup’s flavor.
2. Add the lentils and liquid.
Add the rinsed lentils to the pot. Add the water or broth, crushed tomatoes (if using), bay leaves, rosemary, thyme, paprika, salt, and pepper. Stir to combine.
3. Simmer.
Bring to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils are fully tender and the soup has thickened to a porridge-like consistency. If the soup thickens too much, add water ½ cup at a time to adjust.
Chef’s note: Greek fakes soupa is meant to be thick — thicker than French lentil soup or Italian minestrone. The spoon should stand up in it.
4. Taste and adjust.
Remove the bay leaves and rosemary sprig. Taste the soup carefully and adjust salt and pepper.
5. Serve.
Ladle into bowls. Drizzle each bowl with a generous pour of good olive oil and a grind of black pepper. Place a cruet of red wine vinegar on the table and let each person add their own.
Chef’s Notes
On the ladera tradition:
Fakes soupa belongs to the Greek category of dishes called ladera — literally “oiled” dishes — which are cooked in olive oil and contain no meat or dairy. This category includes Revithia (Greek Chickpea Soup), gigantes (giant beans in tomato), and fasolakia (green beans braised in olive oil). These dishes are deeply tied to the Greek Orthodox fasting calendar. For more on lentils and the Mediterranean diet, Oldways Mediterranean Diet is an excellent reference.
On the tomatoes:
The addition of crushed tomatoes is optional but common in many regional versions of fakes soupa. The tomatoes add color, a mild acidity, and body to the broth. Without them, the soup is a purer, cleaner lentil broth — more austere and just as traditional.
On leftovers:
Fakes soupa improves overnight. The lentils continue absorbing the broth and the flavors meld. Refrigerate for up to 4 days. Reheat with a splash of water to loosen the soup, which will have thickened considerably. The vinegar is always added fresh at the table — do not add it before storing.
Freezing:
Fakes soupa freezes well for up to 2 months. Freeze in portions, thaw overnight in the refrigerator, and reheat over low heat with a little water added.
Serving context:
On Kos, fakes soupa was a meal in itself — a bowl, some bread, a few olives, and the vinegar. If you want to expand it into a larger spread, serve alongside my Fava (Greek Yellow Split Pea Dip) and a Traditional Greek Village Salad (Horiatiki) for a fully plant-based Greek table that requires no apology.
Fakes Soupa (Greek Lentil Soup)
Ingredients
For the Soup (serves 4-6)
- 1½ cups (300g) brown lentils rinsed
- 6 cups water or vegetable broth
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 ribs celery diced
- 4 clove garlic minced
- 4 tablespoons extra-virgin olive oil plus more for serving
- 1 can (400g) crushed tomatoes optional, for a richer broth
- 2 bay leaves
- 1 sprig fresh rosemary or ½ tsp dried
- ½ teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1½ teaspoons fine sea salt
- ½ teaspoon black pepper
At the Table
- red wine vinegar for serving
- extra-virgin olive oil drizzle per bowl
- crusty bread or olives alongside
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes until the vegetables are softened and the onion is translucent. Add the garlic and cook 1 more minute until fragrant. Do not rush this step — the sweetness that develops from properly sautéed aromatics is the base of the soup’s flavor.
- Add the rinsed lentils to the pot. Add the water or broth, crushed tomatoes (if using), bay leaves, rosemary, thyme, paprika, salt, and pepper. Stir to combine.
- Bring to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils are fully tender and the soup has thickened to a porridge-like consistency. If the soup thickens too much, add water ½ cup at a time to adjust. Greek fakes soupa is meant to be thick — the spoon should stand up in it.
- Remove the bay leaves and rosemary sprig. Taste the soup carefully and adjust salt and pepper.
- Ladle into bowls. Drizzle each bowl with a generous pour of good olive oil and a grind of black pepper. Place a cruet of red wine vinegar on the table and let each person add their own.
Notes
Nutrition
FAQ
Do you have to soak lentils for fakes soupa?
No. Brown lentils do not require soaking before cooking. Simply rinse them under cold water, pick out any stones or debris, and add them directly to the pot. They will cook fully in 35–40 minutes.
What type of lentils should I use?
Brown lentils are the traditional and correct choice for fakes soupa. They hold their shape during cooking while also releasing enough starch to thicken the broth. Green lentils are an acceptable substitute. Red lentils will disintegrate completely and produce a different texture.
Is the red wine vinegar really necessary?
The red wine vinegar is the element that makes fakes soupa Greek rather than generic. The acidity cuts through the earthiness of the lentils and brightens every other flavor in the bowl. I strongly recommend trying it.
Can I freeze fakes soupa?
Yes. Fakes soupa freezes very well, for up to 2 months. Portion it into airtight containers once fully cooled. To reheat, thaw overnight in the refrigerator and warm over low heat with a small amount of added water. Add the vinegar fresh at the table after reheating.
What should I serve with Greek lentil soup?
Crusty country bread is the traditional accompaniment. A bowl of Greek olives alongside is common. Fakes soupa is filling enough to be a full meal on its own, but it also works as the anchor of a ladera spread with other vegetable dishes.