Greek lentil soup (Fakes)

Greek lentil soup (Fakes)


19 people made this

About this recipe: Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling and healthy meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it - it lifts the lentils and adds another dimension of flavour!

Diana Moutsopoulos

Serves: 4 

  • 225g brown lentils
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 onion, minced
  • 1 large carrot, chopped
  • 1 litre water
  • 1 teaspoon dried oregano
  • 1 tablespoon crushed dried rosemary
  • 2 bay leaves
  • 1 1/2 tablespoons tomato puree
  • salt and freshly ground pepper to taste
  • extra-virgin olive oil, for drizzling
  • red wine vinegar to taste

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Place lentils in a large saucepan, and pour in water to cover. Place over medium-high heat and bring to the boil; cook for 10 minutes, then drain lentils into a strainer.
  2. Dry saucepan, pour in olive oil and place over medium-low heat. Add garlic, onion and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 litre water, oregano, rosemary and bay leaves. Bring to the boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
  3. Stir in tomato puree and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.

Recently viewed

Reviews (3)


Despite following the recipe I'm afraid I had to add a couple of vegetable stock cubes & big dollop of oyster sauce. It was fine after that. - 06 Mar 2012


This recipie was quick and easy to make. It works well on a cold day. - 31 Aug 2009


lovely! - 29 Oct 2014

Write a review

Click on stars to rate