Greek Lentil Soup recipe (Fakes Soupa)

Greek Lentil Soup recipe (Fakes Soupa)

Posted in Beginner, Boiled, Heartwarming dishes, Main Courses, Mainland Greece, Our hand picked recipes, Traditional Greek Easter Lent recipes, Vegetarian Originally published on Last updated on By

I can’t imagine of anything better than a rustic and homely Greek lentil soup (fakes soupa) for a cold winter’s day. Healthy, easy and extra comforting, fakes soupa is with no doubt a trademark dish that has nourished generations! This is the authentic recipe for Greek lentil soup, for you to recreate this delicious traditional delight from scratch. (Other popular winter Greek soup recipes include Greek lemon chicken soup, Greek meatball soup and of course Greek bean soup).

Greek lentil soup (Fakes) – A superfood on your plate

Fakes soupa (Greek lentil soup) is one of the most popular winter Greek dishes, and with good reason! High in nutritional value, simple to prepare with an exquisite taste, this traditional Greek dish is the best way to promote healthier eating habits for you and your family. Lentils (fakes) are a wonderful source of protein for vegetarians, as, out of all legumes and nuts, contain the third highest level of proteins. High in fiber, iron, vitamins, minerals, folate and magnesium, lentils can help reduce risk of heart disease, increase energy and reduce blood cholesterol. Fiber found in lentils helps promote digestive health and stabilising blood sugar levels. Adding to these, they are still low in calories, as they contain actually no fat.

Prepare this Fakes recipe (Greek lentil soup) the traditional way with extra virgin olive oil, bay leaves, a splash of red wine vinegar and top with crumbled feta cheese!


  • 500g brown lentils (17-18 ounces)
  • 5 cups of water
  • 1 small red onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 bay leaves
  • 1/2 cup olive oil
  • 1 tbsp tomato purée (optional)
  • 1 tbsp red wine vinegar
  • salt and pepper to taste


  1. To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
  2. Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
  3. Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
  4. Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
  5. Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!


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  2. My bag of organic lentils says there’s no need to pre-soak the lentils prior to cooking. What do you think?

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  4. Christine says:

    I don’t presoak my lentils – just wash them really well (in a colander with hot, almost boiling water). this is my go-to recipe for a cold winter’s night. If I don’t have tomato paste, I use a small can of tomato soup. The bay leaf, onions and garlic are a must.

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