Greek Lentil Soup (Fakes) with Tomato, Olive Oil and Vinegar

Fakes (pronounced fah-KES) is Greek lentil soup: brown lentils simmered with onion, garlic, tomato and bay leaves, enriched with olive oil and finished at the table with a splash of red wine vinegar. It is thick, earthy and very cheap to make, and it is one of the most common weekday meals in Greek homes, especially in winter and during Lent.

Greek lentil soup recipe (fakes)

Serves: 4–6 servings. Prep: 10 minutes. Cook: about 45 minutes. Total: about 55 minutes.

Ingredients

• 1½ cups (300 g) brown or green lentils
• ⅓ cup (80 ml) extra virgin olive oil, such as our Rapti Koroneiki olive oil, plus more to serve
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3 garlic cloves, sliced
• 2 tbsp tomato paste, or 1 cup (240 ml) passata
• 2 bay leaves
• 1 tsp dried Greek oregano or rosemary
• 6 cups (1.4 litres) water
• Salt and black pepper
• 1–2 tbsp red wine vinegar, to serve
• Feta, olives and bread, to serve

Method

1. Rinse the lentils in a sieve and pick out any small stones.
2. Warm half the olive oil in a large pot over medium heat. Cook the onion and carrot for 6–8 minutes until soft, then add the garlic and cook for 1 minute.
3. Stir in the tomato paste, then add the lentils, bay leaves, oregano and water. Bring to a boil.
4. Lower the heat, cover partly and simmer for 35–45 minutes, until the lentils are very soft and the soup has thickened. Add more water if you like a thinner soup.
5. Season with salt and pepper and stir in the remaining olive oil. Simmer for 2 more minutes.
6. Serve hot. Let everyone add a splash of red wine vinegar and a drizzle of olive oil at the table, with feta, olives and bread on the side.

Which lentils to use

Greek cooks use small brown or green lentils, which soften but keep some shape. Large green lentils also work. Avoid split red lentils, which collapse into a purée in minutes; they make a good soup, just not fakes. Fresher lentils cook faster, so buy from a shop with a good turnover and store them in an airtight container.

No soaking needed

Unlike dried beans, lentils do not need soaking. Iowa State University Extension advises simply rinsing them and picking out any stones, and notes that whole lentils cook in about 15–20 minutes. For soup, Greeks simmer them longer, about 35–45 minutes, until very soft. Iowa State also suggests adding salt and lemon juice after cooking, as they can stop lentils softening; the same applies to the vinegar here, which is added at the table.

Vinegar, oil and other finishing touches

The splash of vinegar is what makes fakes taste Greek: it lifts the earthy lentils and balances the olive oil. Red wine vinegar is classic; some families use a little lemon instead. Stir in part of the olive oil near the end so its flavour stays fresh, and drizzle more at the table. Koroneiki oils are often described as green and peppery; our Koroneiki olive oil guide explains why.

Variations

• Herbs: rosemary, oregano and bay are all traditional; use one or two.
• Vegetables: add a diced red pepper or a celery stick with the onion.
• Heat: a pinch of chilli flakes or a dried chilli gives warmth.
• Other pulses: try fasolada, the Greek white bean soup, or a Greek chickpea salad.

What to serve with fakes

Fakes is traditionally served with feta, Kalamata olives, bread and sometimes pickled fish or sardines. A few raw onion slices or pickled peppers on the side are common. A plate of horta or a Greek salad rounds out the meal.

Storing and reheating

Iowa State notes that cooked lentils keep well in the fridge and freezer. Cool the soup, refrigerate it within 2 hours, and eat it within 3 to 4 days, as the USDA advises for leftovers. The soup thickens as it stands; loosen it with water when reheating, and add the vinegar fresh.

Find our olive oil and oregano in the Greek olive oil collection and Greek oregano collection, and more in our Greek pantry recipes.

Sources

• Iowa State University Extension, Spend Smart Eat Smart: Lentils
• USDA FSIS: Leftovers and food safety
• Visit Greece: Culinary traditions of Lent (ladera, bean soups, baked giant beans)

Greek lentil soup: frequently asked questions