Greek recipes, main courses, vegetarian
Comments 16

Fakes (Greek Lentil Soup)

As a nutritionist (I minor in nutrition and master in googling information), I recommend FAKES SOUPA or simply FAKES (pronounced fah-kess). This Greek staple is definitely a favorite in my diet because I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I would still eat the soup for the health benefits alone.

Lentils may seem small but they are a massive nutritional powerhouse. They’re packed with protein and fiber and are low in fat. They’re rich with vitamins and minerals. They can reduce LDL cholesterol and can cut the risk of heart disease. They provide a great energy boost. It’s a nice bonus that lentils taste really, really good. Add vegetables like onions, celery and carrots, and you have a healthy bang for your buck.

You can fuel up on fakes any time of year. A big bowl of fakes will comfort you when it’s cold and will keep you full during days that are meant for fasting from meat. Fakes require little effort to make—just slowly simmer your favorite vegetables with the lentils, and season to taste. For a finishing touch, add a splash of red wine vinegar to your bowl plus a dollop of yogurt or crumbled feta on top. A loaf of warm bread is also necessary to have with your fakes soupa to ensure not even a drop of those healthy juices are wasted.


Fakes (Greek Lentil Soup)
Recipe type: Soup/Vegetarian
Serves: 6-8
Fakes (lentil soup) is a staple in the Greek diet and a dish that will fuel you up year round.
  • 16 ounces of lentils
  • 2 stalks of celery, diced
  • 1 cup carrots, diced
  • 1 yellow onion, diced
  • 5 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups tomatoes, diced (canned is fine)
  • ½ bunch Italian parsley, chopped
  • 2 teaspoons oregano
  • 4 bay leaves
  • 1 cup extra virgin olive oil
  • 4-5 cups of vegetable broth
  • Salt and pepper, to taste
  • ¼ cup red wine vinegar, for serving
  • 1 bunch shredded spinach (optional)
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onions, garlic, carrots, and celery and cook until soft, about 5 minutes.
  3. Add the lentils, bay leaves and oregano. Cover all with vegetable broth.
  4. Reduce the heat to low/medium and slow simmer partially covered for about 20 minutes. Add more water or vegetable broth or even olive oil throughout as needed to keep the lentils covered.
  5. Add the tomatoes and tomato paste, (and the optional spinach). Season with salt and pepper. Continue to slow simmer for 25-30 more minutes, until lentils have softened.
  6. Stir in the parsley, and add the red wine vinegar at the end to taste.
  7. Serve warm with the bread and additional oil and vinegar.




    • elenisaltas says

      Thanks so much! Lentils are such a favorite in my house too!

  1. Alexandra Fil says

    This might sound like a silly question, but do you use dry lentils, and do you have to let them soak? I’ve never cooked with lentils before but this recipe looks so good!

    • elenisaltas says

      Hi Alexandra, thank you for your comment! Not a silly question at all. Yes, use dry lentils and rinse and allow them to drain before use. My apologies, I should’ve clarified that better in the directions so thank you for bringing that to my attention!

      • Anonymous says

        Thank you!!! This is exactly what I was looking for!!!

  2. Anonymous says

    This is the best φακέςrecipe I’ve ever had. My mom doesn’t make them anymore, she asks me to because of how good this recipe is. Thank you!

    • elenisaltas says

      Oh my goodness, this makes me so so happy to hear! I’m glad you and your mom both love the recipe. Thank you!

  3. Bethany Aldrich says

    Could I sub chicken stock for the vegetable broth and still get a similar result?

    • elenisaltas says

      Hi Bethany, yes you totally could! Those are easy substitutions. I would just play around with the flavor if needed.

  4. Bethany Aldrich says

    Is there a difference between using green lentils versus red lentils in the soup?

    • elenisaltas says

      what typically varies between the types of lentils is the cooking time. Red lentils won’t take as long as green lentils to cook, and green hold their texture better. Hope that helps!

  5. Ardys says

    Delicious soup. Even though I can’t eat garlic and onion, there are still so many flavors in this it is great. I substitute a small bulb of fresh fennel instead of onion. Works well for most soups as it adds a little bit of sweetness and depth of flavor.

    • elenisaltas says

      Thank you for giving the soup a try! And, great substations I love using fennel I’ll have to add it to the soup next time I make it as well. Thanks again!

    • elenisaltas says

      Yes! This recipe makes a lot of soup, plus I sauté a lot of veggies. You can start with less olive oil and add as needed if the soup needs more liquid.

  6. Sue T says

    The flavor is good. BUT, either cut back to 8 oz of Lentil beans or double your liquid if you use 16 oz of beans. Otherwise very tasty.

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