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Greek Lentil Soup (Fakes)

Serves 4 Soup vegan, Soups

Greek Lentil Soup (Fakes)

Greek Lentil Soup, known as Fakes, is a staple in Greek households, celebrated for its simplicity and heartiness. This dish graces Mediterranean tables with the ease and warmth of everyday Greek cooking, crafted from humble ingredients that conjure the essence of both sea and garden. It's the kind of soup that brings comfort on a breezy Aegean afternoon, a bowl deeply rooted in tradition yet perfectly suited to contemporary life.

With each spoonful, Fakes delivers a rich and earthy depth, where tender brown lentils meet the sweetness of carrots and the mellow bite of garlic. Tomatoes infuse a gentle tang, while bay leaves offer a subtle aromatic note. Finished with a drizzle of red wine vinegar, this soup sings with a balance of flavors, the olive oil lending a silky finish that lingers on the palate.

Ingredients

  • 300 gbrown lentils
  • 1onion
  • 2carrots
  • 2 clovesgarlic
  • 400 gtomatoes
  • 80 mlextra virgin olive oil
  • 2bay leaves
  • to finishred wine vinegar
  • to tastefine sea salt

Method

  1. Begin by preparing your vegetables: finely chop 1 onion and 2 carrots, and mince 2 cloves of garlic. In a large pot, heat 80 ml of extra virgin olive oil over medium heat. Once the oil is shimmering, add the onion, carrots, and garlic. Cook, stirring occasionally, until the onion becomes translucent and the carrots start to soften, releasing a sweet aroma, about 5-7 minutes.
  2. Rinse 300 g of brown lentils under cold water to remove any debris. Add the rinsed lentils to the pot, stirring to coat them in the fragrant oil and vegetables. This step helps the lentils absorb the flavors from the base.
  3. Chop 400 g of tomatoes into small pieces and add them to the pot along with 2 bay leaves. Stir everything together to combine, allowing the tomatoes to release their juices and meld with the other ingredients.
  4. Pour enough water into the pot to cover the lentils by about 2 inches. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally, checking the lentils for doneness. They should be tender but not mushy, and the broth should have a deep, rich flavor.
  5. Once the lentils are cooked to your liking, remove the bay leaves. Taste the soup and add fine sea salt as needed to enhance the flavors. Finish with a splash of red wine vinegar to add brightness and balance to the dish. Serve hot, with extra olive oil drizzled on top if desired.