Greek lentil soup, also called Fakes soupa, has simple ingredients and is full of protein and iron. It's super healthy, easy to make and tastes incredible!
This fakes recipe is so comforting, it reminds me of my childhood. It was a staple growing up and still remains one today!
This post was originally published on May 27, 2015.
This recipe reminds me of my childhood. I love the simplicity, how both my dad and I top it off with hot sauce and how nutritious it is!
Fakes is the Greek name for lentil soup, which is pronounced 'Fah-kehs'. This hearty soup is a popular family friendly meal that is not only delicious, but nutritious as well! Just like any classic recipe, there are many variations, but the following is our favorite plant based way to make it.
The cozy flavors of green lentil soup are created with just a handful of wholesome ingredients. Here is what you need:
The Best Lentils for Soup
- French green lentils are the most "al dente". We prefer the firmer consistency in this fakes soup.
- Brown are a little softer for an in-between firm and mushy texture.
- Red are the softest. I wouldn't suggest red as they may get too mushy. However, some people like to let them get extra mushy to thicken the broth, it's all personal preference!
No matter what color you use, keep an eye on them while pre-cooking to make sure they are cooked enough as they vary in cooking time.
How to Make a Lentil Soup
This comforting soup is so easy to put together, which makes me love it even more! Here's what to do:
- Rinse and partially cook the lentils. Strain and set aside.
- Sauté the veggies and garlic.
- Add the lentils, tomato sauce, and spices.
- Mix in the broth and bay leaves, then simmer and enjoy!
This classic recipe is excellent as it is, but sometimes it's fun to change up the flavors a bit. Get creative and experiment each time you make this vegan lentil soup.
- Adjust the amounts of oregano, salt, and pepper to fit your preference.
- A sweet or yellow onion will give the best taste without overpowering the other flavors. Feel free to use a red onion as well for a stronger taste.
- Mix in extra veggies! Try roasted peppers, peas, spinach, green beans, or anything you have on hand.
- Try out a variety of herbs and spices like thyme, rosemary, cumin, coriander, paprika, or cayenne pepper.
Fakes soup is traditionally topped with white vinegar and lemon juice, but I like drizzling on some hot sauce. Dress it up any way you like and pair with some crusty bread or any of the following recipes:
- Vegan Traditional Greek Salad
- Greek Farro Salad
- Vegan Mediterranean Orzo Salad
- Lemon Kale Salad
- Vegan Caesar Salad
- Greek Farro Salad
- The Best Vegan Panini
- Falafel Sandwich
- Gluten-Free Corn Bread
- Broccoli Cauliflower Tots
- Drop biscuits
Meal prep and storage tips
- Do a little preparation in advance to make things easier. You can wash and chop the vegetables and rinse and partially cook the lentils ahead of time.
- Keep the prepared ingredients in an airtight container in the fridge for up to 2 days.
- The cooked Greek lentil soup can be kept in an airtight container in the refrigerator for up to 5 days.
- You can also freeze lentil soup to save for later! Seal in a freezer safe airtight container and freeze for up to 3 months.
- Re-warm the soup either on the stovetop or in the microwave.
Not only are lentils loaded with protein, iron, and fiber, but they are a great source of B vitamins, magnesium, zinc and potassium as well.
Lentil soup ends up tasting like the veggies and herbs you use. Because the lentils themselves are mild, they absorb the flavors of whatever they are cooked in.
Nope! Lentils do not need to be soaked before cooking.
Partially pre-cooking the lentils before adding to a soup is a good idea to make sure they are cooked enough. However, if you don't mind simmering your soup for a long time, they can also be added in uncooked.
Topping lentil soup with vinegar, lemon juice, or hot sauce tastes amazing. Crusty bread is ideal for dipping, and fresh salads make a nice accompaniment for a complete meal.
It depends on what texture you prefer. Green lentils are a bit more 'al dente', where brown lentils are more tender.
More Vegan Soup Recipes
If you enjoy this fakes recipe make sure to cozy up with any of these healthy plant based soups all Fall and Winter long:
- Vegan Tortilla Soup
- Thai Coconut Curry Soup
- Easy Vegan Italian Wedding Soup
- Creamy Winter Squash Soup
- Healthy Sweet Potato Soup
- Vegan Carrot Soup
- Pozole Verde
- Tuscan Ribollita Soup
Greek Lentil Soup (Fakes Recipe)
- 1 cup lentils , see note
- 1 cup sweet or yellow onion
- 1 cup chopped carrots , about 2 large
- 1 cup chopped celery , about 2 sticks
- drizzle oil to sauté , or broth if you don't use oil
- 3 cloves garlic , chopped
- 2 - 4 tablespoons tomato sauce
- 1-2 teaspoons dried oregano
- ½ - 1 teaspoon sea salt
- ¼ - ½ teaspoon ground black pepper
- 5-6 cups veggie broth , low sodium if needed
- 3 bay leaves
- Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
- In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
- Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
- Add the 5 cups of veggie broth, and bay leaves.
- Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed.
- The oregano, salt, and pepper can be adjusted to achieve the flavor you want.
- I use French green lentils in this because I like the firmer consistency of lentils, but you can use any color. Green are the most "al dente", brown are a little softer and red are the softest. I wouldn't suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
- Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
- Wash and chop the veggies. Rinse and partially cook the lentils.
- Blend soup with an immersion blender or put into blender for baby food. If your baby is still sensitive to acidic food like tomatoes, do not add tomato sauce. You can serve to toddler as is or strain out broth for a less messy meal. You can also pulse to make it a thicker porridge like meal.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.