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!
Greek lentil soup (Fakes 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!
So go ahead and discover how to make yours to perfection with my tips and tricks, how to make them in a slow cooker, how to store them for later, what to serve them with and of course my delicious recipe!
What is Greek lentil soup (Fakes)? A superfood on your plate!
Fakes soupa is a traditional Greek lentil soup recipe that is known for its flavors and ease of making. The recipe is traditionally made with brown lentils, as these are the type most commonly found in Greece. Also, most recipes will include particular touches from the person making it, often handed down through their family! This recipe of course contains my secret “sauce”, so please let me know in the comments below how you’ve liked it!
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 the risk of heart disease, increase energy and reduce blood cholesterol.
The fiber found in lentils helps promote digestive health and stabilizes blood sugar levels. Adding to these, they are still low in calories, as they contain actually no fat!
What you’ll need to make Greek Lentil Soup the traditional way
For the most traditional lentil soup, you want to use those small brown lentils you see in many Greek dishes, like my lentil salad with feta cheese. Brown lentils are one of the most common varieties and have a mild, earthy flavor. They are also the most popular to use as they keep their shape once cooked and they don’t split.
Green lentils are another option and have a slightly peppery flavor and firm texture but do take a lot longer to cook than the brown ones, so please bear that in mind! But if you can’t find any of them, you can use any type of lentils that you fancy! It might change the color of the dish a bit and you may need to adjust the cooking time but it will taste just as delicious!
Greek Lentil Soup Key Preparation Tips
You need to prepare the lentils before making the soup in order for them to soften up and become deliciously creamy in the end. There are two ways to do this.
You can either wash and soak them in water for 2 hours before starting the soup, or you can add them to a large pan with water and cook them on high heat until the water boils and then drain the water. Skipping this all important step will make your lentils stay quite hard in the soup!
Another traditional Greek flavouring that I love to use in my Greek lentil soup is bay leafs! I love how the bay leaf infuses a deliciously earthy aroma to the soup, so I always add a couple of dried ones and let my soup simmer until done. Don’t forget to remove them before serving!
What about the vinegar? Do you need to add red wine vinegar to your lentil soup? It might seem strange to add vinegar to a soup but it is highly recommended! Vinegar helps to add some acidity to the soup and to offset the earthy flavor of the lentils. So I would definitely recommend getting some and adding it for that authentic Greek flavor!
Finally don’t forget to top them with some crumbled feta cheese and if you want some Kalamata olives, sliced and added on top!
Can you make Greek lentil soup in the slow cooker?
You can easily prepare my Greek lentil soup in a slow cooker or Instant Pot! You’ll want to prepare the lentils first (soak or parboil), then add everything apart from the extra virgin olive oil and vinegar. Cook for 6-8 hours on low or 3-4 on high (or adjust for your Instant Pot), stirring occasionally until the lentils are tender. Once done, stir in the oil and vinegar and then serve with any toppings you want to add.
Making ahead of time and storing
You can store your Greek lentil soup in the fridge for up to 3 days after cooking, so you can always make it ahead of when you’ll need it by a few days. You can also freeze it once it is fully cooled in an airtight container. It will keep for up to three months, making it the ideal dish to have when pressed for time! Just bear in mind that when defrosting, you might need to add a little extra water as some may be lost during the freezing process.
I love having my lentil soup with some crusty bread, like my village bread, my super simple No-Knead Bread and of course my bread made with self raising flour and beer! Also a slice of Greek Olive bread and of course sourdough bread also work great!
As a side I love serving my soup with a refreshing Greek salad or Briam, my mixed roast vegetables! And of course if you love my soup, you should also take a look at my favourite Greek lemon chicken soup, Greek meatball soup and of course the traditional Fasolada – Greek bean soup!
If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!
- Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
- Greek Beef Soup Recipe (Kreatosoupa)
- Traditional Magiritsa Recipe (Greek Easter Soup)
- Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
- Greek Chickpea Soup Recipe (Revithia)
- Traditional Greek Bean Soup Recipe (Fasolada)
Greek Lentil Soup recipe (Fakes Soupa)
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 8 1x
- Category: Main
- Method: Boiled
- Cuisine: Greek
A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, 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 paste (optional)
- 1 tbsp red wine vinegar
- salt and pepper to taste
- 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.
- 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.
- 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.
- 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.
- 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!
- Serving Size: 1 bowl
- Calories: 348kcal
- Sugar: 2g
- Sodium: 301.8mg
- Fat: 14.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11.9g
- Trans Fat: 0g
- Carbohydrates: 41.4g
- Fiber: 7g
- Protein: 15.6g
- Cholesterol: 0mg
Keywords: Greek lentil soup recipe, Fakes soupa
My bag of organic lentils says there’s no need to pre-soak the lentils prior to cooking. What do you think?
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.
After my soup is cooked , I sauté onions and garlic in a little olive oil and then I mix it in the soup delicious
Loved it. Red wine vinegar mixup very well with this dish
I’ve begun adding a bit of fresh cut spinach at the last minute or two. My yiaya and mom made these recipes as I was growing up and love that I can make them. Such memories! Thank you for the wonderful recipes!