This hearty Greek Lentil Soup (Fakes Soupa) brings Mediterranean warmth to your table in just one hour.
A protein-packed bowl boasting 15.6g of protein and heart-healthy fiber, this traditional recipe combines tender lentils with aromatic herbs in a satisfying vegetarian main course.
Perfect for meal prep, each wholesome serving delivers a remarkable balance of nutrition and authentic Greek flavors, making it an ideal choice for both cozy weeknight dinners and batch cooking enthusiasts.
Ingredients for Greek Lentil Soup
- Brown Lentils: 500g, thoroughly washed and soaked
- Water: 5 cups, preferably warm
- Red Onion: 1 small, finely chopped for sweet undertones
- Garlic: 2 cloves, minced for aromatic flavor
- Bay Leaves: 2 pieces, adds traditional depth
- Olive Oil: 1/2 cup, use good quality for best results
- Tomato Paste: 1 tbsp, optional for richer color
- Red Wine Vinegar: 1 tbsp, adds tanginess
- Salt and Pepper: To taste, for seasoning
Step-by-Step Instructions
- Prepare Lentils: Wash lentils and soak for 2 hours. For quick method, boil and drain immediately
- Initial Cooking: Combine lentils, warm water, onions, garlic, and bay leaves. Simmer covered for 25 minutes
- Season and Flavor: Add olive oil, vinegar, salt, and pepper. Include tomato paste if desired
- Final Cooking: Continue cooking for 15 minutes until soup thickens to perfect consistency
- Serving: Finish with a drizzle of olive oil, splash of vinegar, and optional crumbled feta on top
Cooking Techniques
This traditional Greek soup is all about gentle cooking to bring out the best flavors. The gradual simmering helps the lentils become perfectly tender while keeping their shape.
The key to success is watching your heat – keep it at medium-low and let those lentils cook slowly. Don’t rush this part!
The slow cooking allows the onions and garlic to melt into the broth, creating that rich, homestyle taste that makes this soup so special.
Variations and Add-ins
While this classic recipe is wonderful as is, you can make it your own! Try adding diced carrots and celery at the start of cooking for extra vegetables.
Some Greek families add a pinch of dried oregano or a splash of lemon juice at the end. If you like it spicy, a bit of red pepper flakes works beautifully.
For a heartier meal, toss in some chopped spinach or kale during the last 5 minutes of cooking.
Serving Suggestions
This warming soup shines when served with good crusty bread for dunking. Besides the suggested feta cheese topping, try serving it with kalamata olives on the side and some fresh parsley sprinkled on top.
In Greece, this soup often comes with raw red onion slices and extra red wine vinegar at the table, letting everyone adjust the tanginess to taste. For a complete meal, serve with a classic Greek salad and some warm pita bread.
Storage Tips
This soup actually gets better after a day in the fridge as the flavors come together even more! Store it in an airtight container and it will stay fresh for up to 5 days.
When reheating, add a little water if it’s too thick, and a fresh splash of olive oil to brighten it up.
You can also freeze portions for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy it again.
Greek Lentil Soup (Fakes Soupa)
Equipment
- Deep pan
Ingredients
Main Ingredients
- 500 g brown lentils (17-18 ounces)
- 5 cups water
- 1 small red onion chopped
- 2 cloves garlic finely chopped
- 2 bay leaves
- 1/2 cup olive oil
- 1 tbsp tomato paste optional
- 1 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
- Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
- Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!