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Fakes: Greek Lentil Soup Recipe

Greek Lentil Soup (Fakes) — Simple, Authentic and Flavorful

I fell in love with this soup the first time I tasted it, and I was equally surprised to learn how simple it is to make. This traditional Greek lentil soup, often called fakes (pronounced fah-KESS), relies on basic pantry ingredients rather than meat, cheese, or stock. There’s no need to brown the vegetables first — you simply cut them up, simmer them with the lentils in water, and finish the pot with a bright dressing of extra virgin olive oil and red wine vinegar. The result is humble but deeply satisfying: earthy lentils, aromatic vegetables, and a lively finish that brings everything together.

Ingredients

Simmer together:

  • 1/2 pound (~1 cup) lentils
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, sliced, chopped, or grated*
  • 2 stalks celery, chopped
  • 1 potato, cut into cubes 1/2 inch or smaller
  • 1 bay leaf
  • 6–8 cups water

After about 30 minutes, when the lentils are soft to your taste, add:

  • 1 pound tomatoes, grated, or a 14.5 ounce can of tomato sauce
  • 1 Greek coffee cup extra virgin olive oil (about 1/4 cup)
  • 2 tsp salt
  • 1/2 tsp ground black pepper

Simmer for another 10 minutes or so. Let each person garnish their bowl with red wine vinegar to taste.

Bowl of Greek Lentil Soup

Why this version works

What makes this soup memorable is the balance of simple flavors. The lentils provide a rich, earthy base. The onion, carrot, celery and garlic create a familiar aromatic backbone, while the potato adds body and a silky texture when cooked small. The grated or sauced tomato adds a touch of acidity and depth. The final flourish — generous extra virgin olive oil and a splash of red wine vinegar at the table — brightens the whole bowl and turns a modest stew into something lively and distinctively Mediterranean.

Tips and Variations

  • Carrot prep: If you or your diners avoid whole carrot pieces, finely chop or grate the carrots. Grated carrots cook down quickly and blend into the soup so children and picky eaters are more likely to eat them.
  • Lentil type: Brown or green lentils hold their shape well and give a bit of texture. If you use red lentils, the soup will be thicker and more porridge-like; reduce cooking time accordingly.
  • Tomato options: Fresh grated tomato gives a fresher finish in season, while canned tomato sauce is convenient and consistent year-round.
  • Seasoning: Adjust salt and pepper to taste, and consider adding a pinch of dried oregano or thyme for a slightly different herb profile.
  • Vinegar and oil: Serve the oil and vinegar at the table so each person can finish their bowl to taste. The acidic-vs-fat contrast is essential to the authentic experience.

Serving and Storage

This soup makes a great main for a light lunch or dinner, or it can be served as a first course. Pair it with crusty bread or a simple salad for a complete meal. It stores well: refrigerate in a covered container for 3–4 days. The soup may thicken as it chills; add a little water when reheating to reach the desired consistency, then finish with olive oil and vinegar.

Notes

*A note about the carrots: Mama used to slice them, but if children or vegetable-reluctant adults avoid carrot pieces, chopping or grating is a good solution. Grating is faster than fine chopping and allows the carrots to dissolve more unobtrusively into the soup, preserving texture while increasing the vegetable content.

This straightforward recipe celebrates the best qualities of Greek home cooking: economical ingredients, thoughtful finishing touches, and flavors that feel greater than the sum of their parts. With minimal effort you can make a comforting, nutritious soup that tastes like it’s been simmering all day.