Fakes Soupa
Lentil soup
By: Eleni Saltas
As a nutritionist (I minor in nutrition and major in online searches), I recommend FAKES SOUPA or simply FAKES (fah-KESS). This Greek staple is definitely a favorite in my kitchen because I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking lentils (not possible), I would still eat the soup for the health benefits alone.
Lentils are 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 make 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. This meal requires 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. Of course, bread—such as a good loaf of French bread—is also necessary to have at the ready to ensure not even a drop of those healthy juices is wasted.
Prep Time:
5min
Total Time:
45min
Servings:
4-6
Good For:
Dinner/Lent
Ingredients
- 1 cup extra virgin olive oil
- 2 stalks of celery, diced
- 1 cup carrots, diced
- 1 yellow onion, diced
- 5 cloves of garlic, minced
- 16 ounces of lentils
- 2 teaspoons oregano
- 4 bay leaves
- 4-5 cups of vegetable broth
- 2 tablespoons tomato paste
- 2 cups tomatoes, diced (canned is fine)
- 1⁄2 bunch Italian parsley, chopped
- Salt and pepper, to taste
- 1⁄4 cup red wine vinegar, for serving
- 1 bunch shredded spinach (optional)
Step by Step Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Add onions, garlic, carrots, and celery and cook until soft, about 5 minutes.
Step 2
Add the lentils, bay leaves and oregano. Cover all with vegetable broth.
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.
Step 3
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.
Step 4
Stir in the parsley, and add the red wine vinegar at the end to taste.
Serve warm with the bread and additional oil and vinegar.
Fakes is one of my favorite dinners! Yours look very tasty Eleni!!!
Thanks so much! Lentils are such a favorite in my house too!
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!
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!
Thank you!!! This is exactly what I was looking for!!!
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!
Oh my goodness, this makes me so so happy to hear! I’m glad you and your mom both love the recipe. Thank you!
Could I sub chicken stock for the vegetable broth and still get a similar result?
Hi Bethany, yes you totally could! Those are easy substitutions. I would just play around with the flavor if needed.
I wanna make this but I’m nervous about the red wine vinegar … I dont want to make the soup sour. not sure what kinda flavor it will add dont wanna mess it up but also dont wanna miss out on flavor if it makes a big difference.
Hi there! The soup is great as is, but at the end you can just add red wine vinegar at the end to taste. Instead of adding It to your entire pot, you can add It to individual bowls as needed. I love a splash and my dad loves a generous drizzle–so It’s all up to you! 🙂 You can also use lemon if you’d like.
Is there a difference between using green lentils versus red lentils in the soup?
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!
Hi,
Just wondering what type or color lentils you used in the soup? I’m cooking this today…thank you for sharing your recipe!
Sonia🤗🌸
Hi, I used brown lentils! They tend to retain their shape better. I hope you like the soup 🙂
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.
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!
Do you really use 1 CUP of Olive Oil?
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.
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.
Agree! Recipe needed more liquid.
Oh yes, fakes can be either thick or more liquidy. Definitely add more liquid as needed to keep the lentils covered. Hope you still liked the flavor! xo
It was delicious!
So happy you enjoyed 🙂
Confirming – a CUP of olive oil?
That’s the way i’ve always made It, yes! You can use water or chicken/veggie broth as the recipe needs for liquid instead!
Hi! My Greek hubs is so happy I’m making this.😊 Have you tried it in a slow cooker on the lowest setting?
Oooh yay, hope you both enjoy! I personally haven’t made this in a slow cooker, but I’m sure It could be done. I would saute the veggies in a pan before adding them to the cooker, though. Get some good flavor 🙂
Are you using dried oregano and bay leaves.
Yes! Both are dried. Thank you–i’ll clarify on the recipe!
Best I’ve ever had!! Thank you!!
OH MY YAY thank you! so glad you loved them
Hi can you clarify is olive oil is ok if fasting
Hi there! Some now use olive oil, but that’s up to you and your priest.