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Hearty Greek Lentil Soup (Fakes)

Experience authentic Greek flavors with this hearty and comforting Lentil Soup (Fakes) recipe. This vegan and vegetarian one-pot wonder is packed with nourishing ingredients, making it a satisfying and healthy meal for any day of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Soup
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz green Lentils (500 g)
  • 1 red onion diced
  • 3 garlic cloves smashed
  • 2 carrots cut in ¼ inch pieces
  • 2 celery stalks cut in ¼ inch pieces
  • 4 cups vegetable stock
  • 28 oz canned whole tomatoes (800 g), smashed with a spoon or your hands
  • 0.25 cup extra virgin olive oil
  • 2 bay leaves
  • to taste freshly ground pepper
  • to taste salt
  • optional chili pepper flakes
  • optional red wine vinegar
  • optional extra virgin olive oil for drizzling
  • optional fresh herbs leaves, thyme oregano or sage for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Fine-mesh sieve
  • Immersion blender (optional)
  • Regular blender (optional)

Method
 

  1. Begin by thoroughly rinsing the green lentils under cold running water. Drain them well in a fine-mesh sieve. This step is crucial for removing any debris and ensuring a cleaner flavor.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the ¼ cup of extra virgin olive oil over medium heat. Add the diced red onion and smashed garlic cloves. Sauté for 1-2 minutes until the onions become translucent and fragrant, being careful not to burn the garlic.
  3. Stir in the diced carrots and celery. Continue to sauté for another 3-5 minutes, allowing the vegetables to soften slightly and develop their flavor.
  4. Add the rinsed and drained lentils to the pot. Stir in the canned whole tomatoes (you can smash them further with your spoon directly in the pot if you haven't already) and pour in the 4 cups of vegetable stock. Add the 2 bay leaves. Stir everything together and bring the mixture to a boil.
  5. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and let the soup simmer gently for 60-90 minutes. The exact cooking time will depend on the specific type and age of your green lentils. Check the lentils periodically to ensure they are tender to your liking and have reached your desired consistency. You may need to add a little extra water or stock if the soup becomes too thick during cooking.
  6. Once the lentils are tender, remove the bay leaves. Season the soup generously with salt and freshly ground black pepper to taste. This is best done towards the end of cooking to avoid toughening the lentils.
  7. Ladle the hot Greek lentil soup into bowls. For optional flair and flavor, add a slight sprinkle of chili pepper flakes, a tablespoon of extra virgin olive oil, and a tablespoon of red wine vinegar. Serve immediately with warm, crusty bread on the side for dipping.

Notes

Fakes is the traditional Greek name for lentil soup, a dish deeply ingrained in Mediterranean culinary history. It's a testament to simple, wholesome cooking, relying on readily available ingredients to create a nourishing meal. Lentils themselves are nutritional powerhouses, rich in plant-based protein, fiber, iron, and various micronutrients. This healthy soup is naturally low in fat (especially if you omit the optional garnishes) and packed with antioxidants from the tomatoes and vegetables. Its traditional Greek food roots mean it's a comforting, satisfying, and health-conscious choice.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.