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GreekAuthentic Cuisine

Fakes

Serves 4 to 6 Soup vegetarian, Soups

Fakes

Fakes, a staple of Greek home kitchens, is a dish that embodies the essence of everyday Greek cooking. Lentils, known for their humble versatility, take center stage in this comforting bowl of goodness. Traditionally enjoyed as a nourishing lunch or dinner, this dish finds its way to the table without fanfare but with the assurance of a warm, hearty meal that satisfies.

A well-cooked pot of fakes offers a creamy texture with the gentle earthiness of lentils, balanced by the brightness of red wine vinegar and the subtle warmth of garlic. Olive oil enriches each spoonful, while a sprinkle of oregano and a squeeze of lemon bring everything together in a harmonious finish. Salt and pepper are added with a knowing hand, making this dish a true reflection of intuitive home cooking.

Ingredients

  • 300 gbrown lentils
  • 1onion — chopped
  • 2 clovesgarlic
  • 2bay leaves
  • 80 mlextra virgin olive oil
  • 2 tbspred wine vinegar
  • 1.5 Lwater
  • to finishdried oregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 80 ml of extra virgin olive oil over medium heat. Add the chopped onion and garlic to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, ensuring the garlic does not brown, which could make it bitter.
  2. Rinse 300 g of brown lentils under cold water to remove any debris. Add the rinsed lentils to the pot along with 2 bay leaves. Stir to coat the lentils in the oil and aromatics, allowing them to absorb the flavors for about a minute.
  3. Pour in 1.5 L of water, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. Let the lentils simmer gently, stirring occasionally to prevent sticking, until they become tender but not mushy. This should take about 30 to 40 minutes, and you'll know they're done when they hold their shape but yield easily to pressure.
  4. Once the lentils are tender, remove the bay leaves and add 2 tablespoons of red wine vinegar to the pot. Stir well to incorporate the vinegar, which will add a bright acidity to the dish.
  5. Season the fakes with fine sea salt and black pepper to taste, adjusting as needed. Finish the dish by sprinkling a pinch of dried oregano over the top and drizzling a thread of raw olive oil for added richness and flavor. Serve warm, optionally with a wedge of lemon on the side for an extra burst of freshness.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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