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Fakes: Traditional Greek Lentil Soup Recipe

Greek Lentil Soup (Fakes) — Simple, Flavorful, Vegan

I fell in love with this lentil soup the first time I tasted it. What surprised me most was how astonishingly simple it is. No meat, no cheese, and no meat-based stock—just water, lentils and ordinary vegetables. Many lentil recipes I had tried before relied on sausage or cheese garnishes, but Greek lentil soup, known as Fakes (pronounced fah-KESS), showcases how minimal ingredients can produce extraordinary depth of flavor.

The core of the soup is the lentils themselves, supported by the classic aromatic trio—onion, carrot and celery—plus garlic and a bay leaf. Some versions include tomato for brightness. On its own this combination is comforting and honest, but the final touch of extra virgin olive oil and a splash of red wine vinegar elevates the dish, bringing the flavors into balance and adding a lively finish. For me, Fakes exemplifies the genius of Greek home cooking: simple techniques, modest ingredients, and a satisfying, memorable result.

Ingredients

  • 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 about 1/2 inch or smaller
  • 1 bay leaf
  • 6–8 cups water

Ingredients for Greek Lentil Soup

Instructions

Combine the lentils, chopped onion, garlic, carrots, celery, diced potato, bay leaf and water in a large pot. You do not need to sauté the vegetables first—just add them raw and bring the pot to a gentle boil.

Reduce the heat and simmer for about 30 minutes, or until the lentils are tender to your liking. At this point 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 (adjust to taste)
  • 1/2 tsp ground black pepper

Stir the tomato, olive oil and seasoning into the pot and simmer for another 10 minutes to let the flavors meld. Remove the bay leaf before serving.

Bowl of Greek Lentil Soup

To Serve

Serve the soup hot and let each person finish their bowl with a few generous splashes of red wine vinegar, to taste. The vinegar adds brightness and a pleasant tang that brings out the depth of the lentils and olive oil. A final drizzle of high-quality extra virgin olive oil on each bowl makes the soup silky and aromatic.

Notes and Tips

*About the carrots: In our household, sliced carrots often ended up uneaten. To make the vegetables more appealing and to ensure everyone gets the nutrients, finely chop or grate the carrots. Grating works particularly well: it’s quick, the carrots blend unobtrusively into the soup, and small children or vegetable-averse adults are more likely to eat them. Grated carrots also slightly thicken the broth and add a natural sweetness.

Adjust the amount of water to achieve your preferred soup consistency—use less for a thicker, stew-like texture and more for a lighter broth. If you prefer a smoother texture, briefly mash some of the lentils against the side of the pot or pulse a small portion in a blender then return it to the soup.

This recipe is naturally vegan and gluten-free. It makes a hearty, economical meal on its own or can be served with crusty bread or a simple salad. Leftovers keep well in the refrigerator and often taste better the next day after the flavors have had time to develop.

Fakes is proof that straightforward cooking techniques and honest ingredients can produce a deeply satisfying dish. With minimal effort and modest pantry staples, you can create a nourishing, flavor-packed lentil soup that will become a regular favorite.