Fakes Soupa (Greek Lentil Soup)

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Fakes Soupa (Greek Lentil Soup)

The classic everyday Greek lentil soup — brown lentils simmered with olive oil, aromatic vegetables, and herbs, finished with a drizzle of olive oil and red wine vinegar at the table. Vegan, gluten-free, and built for the whole week.

Servings servings

Prep Time 10

Cook Time 40

Total Time 50

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

Fakes soupa improves overnight — the lentils continue absorbing the broth and the flavors meld. Refrigerate up to 4 days. Reheat with a splash of water to loosen (it thickens considerably when cold). Always add the vinegar fresh at the table — not before storing. Freezes well for up to 2 months.

Author: Nikolaos Saragias

Calories: 290kcal

Course: Soup

Cuisine: Greek, Mediterranean

Keyword: fakes soupa, greek lentil soup

Nutrition