Mediterranean Lentil Soup - Greek Fakes

This Mediterranean lentil soup, or fakes soupa as we call it in Greek, is a staple in Greek cuisine. You’ll often find it on the family table, sometimes as frequently as twice a month, especially during the colder winter months. It’s a hearty, comforting dish that we enjoy with a slice of bread to soak up all the delicious juices, along with a tomato salad or some smoked fish on the side.

The traditional recipe for fakes uses just a handful of simple ingredients, with brown lentils as the star. There are many variations of the dish, often including vegetables like carrots, celery, or potatoes, which add extra flavor and goodness. Here, though, I’m sharing the more classic, humble version of Greek fakes lentil soup.

Ingredients & How-to

The ingredients you will need to make this Mediterranean lentil soup are: lentils, tomatoes, onion, garlic, olive oil, tomato paste, bay leaf, salt & pepper and vinegar. So simple!

• Lentils: Fakes are made with brown lentils. You don’t need to soak the lentils overnight, like other legumes. I do recommend though giving them a good wash, or soak in water for 10 minutes while you prepare the other ingredients.
• Tomatoes: I like to use passata or crushed tomatoes that blend well in the soup. You could also use 2 medium fresh tomatoes grated or blended in a food processor.
• Tomato Paste: I’m using a 1-1.5 tablespoons of tomato paste that adds a strong tomato flavor to the soup and some sweetness. It’s optional but I highly recommend it.
• Vinegar: A touch of red wine vinegar at the end really compliments the flavors but it is optional.

For full quantities check the recipe card down below.

01. I always start by preparing the brown lentils. Like most dried legumes, I prefer to soak them in water first. This helps soften them, makes them easier to digest, and can help reduce some of the bloating that legumes sometimes cause. If you haven’t tried soaking lentils before, give it a go this time, I’d love to hear if you notice a difference.

So, let’s get started! I rinse the lentils well, then place them in a bowl with enough fresh water to fully cover them. I leave them to soak for just 10 minutes while I prepare the rest of the ingredients.

02. Next, I prepare the onion and garlic. I peel and dice the onion and set it aside. There’s no need to be too precise here since we’re making soup! I do the same with the garlic cloves, peel them and give them a rough chop.

03. I place a large pot over medium-high heat and, once hot, add the olive oil. Then I add the chopped onion and sauté for 2–3 minutes, until softened and fragrant. Next, I add the chopped garlic and tomato paste, and continue cooking for another 1–2 minutes, stirring with a wooden spoon to help break down the tomato paste.

In the past, I didn’t use tomato paste when making fakes, but I’ve found that it adds a richer tomato flavor and a touch of sweetness that my whole family loves.

04. Next, I add the crushed tomatoes and lentils to the pot. I drain the lentils first, since we’ll be adding fresh water to cook the fakes soup.

05. For seasoning, I add a bay leaf, salt, and freshly ground black pepper. The bay leaf is a must, as it gives the Greek lentil soup its characteristic aroma and adds so much flavor. I cover the pot with a lid and let the fakes simmer for about 30–40 minutes, until the lentils are tender but not mushy.

06. When the soup is ready, I turn off the heat and add a tablespoon of red wine vinegar. This step is optional, but it really complements the flavors and gives the lentil soup a lovely finish. Some people also like to add half a teaspoon of oregano for an extra touch of aroma.

Serving suggestions

We usually slurp down this mediterranean lentil soup with a slice of crispy bread and drizzle the soup with some more olive oil. You could also serve it with some tomato, feta and olives salad on the side or some smoked fish like herring.

If you like olives, try pairing the fakes soup with my easy Greek olives bread.

Storage

If you have any leftovers, you can store the Greek lentil soup in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy it, simply reheat it in the microwave or on the stove for 2–3 minutes, until hot.

The soup also freezes well for up to 2 months. Just thaw it overnight in the refrigerator and reheat thoroughly before serving.

FAQ

What type of lentils do I use for the Greek lentil soup?

How much water do I need to add to the lentils soup?

What type of tomatoes can I use for the lentils soup?