Greek lentil soup, also called Fakes soup, is a simple easy to make nutritious recipe made with lentils, vegetables and herbs.
This fakes recipe is full of protein and iron and so comforting. It was a staple growing up and still remains one today!
This post was originally published on May 27, 2015.
This lentil soup recipe reminds me of my childhood. I love the simplicity, how both my dad and I top it off with hot sauce, and how healthy it is! Pair it with Greek Salad and make it a full authentic meal.
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.
Ingredients
The cozy flavors of Greek lentil soup are created with just a handful of wholesome ingredients. Here is what you need:
- Lentils - our family uses green lentils for soup, but any variety can be used. See the section below to learn more details about the best type of lentils to use for soup.
- Mirepoix - a mix of diced onion, carrots, and celery create a deep flavor in the soup. Sweet or yellow onions are best for their more mellow flavor.
- Garlic - mincing your own fresh garlic cloves will result in the best taste!
- Tomato sauce - this adds to the rich and deep flavor profile. Make sure to select one without added seasonings, and choose low sodium if needed.
- Veggie broth - using vegetable broth keeps this lentil soup recipe vegan and vegetarian. If you eat meat, chicken broth can be substituted.
- Herbs and seasonings - oregano, bay leaves, salt, and pepper round out the overall flavor. Depending on the broth you may not need as much salt, so add to taste.
- Olive oil - you will need a drizzle of olive oil to sauté the vegetables. If you'd like to make the soup oil free you can use vegetable broth instead.
The Best Lentils for Soup
- French green lentils are the most "al dente". We prefer the firmer consistency in this fakes soup recipe.
- Brown lentils are a little softer for an in-between firm and mushy texture.
- Red lentils 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 tender enough as they vary in cooking time.
How to Make Lentil Soup
This comforting fakes recipes 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.
- In a large pot over medium heat, sauté the veggies and garlic in extra virgin olive oil, or veggie broth to keep the recipe oil free.
- Add the lentils, tomato sauce, and spices.
- Mix in the broth and bay leaves, then simmer, dish into bowls, and enjoy!
Flavor suggestions
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! Make this a fully loaded lentil vegetable soup and try including roasted peppers, peas, spinach, green beans, or anything you have on hand.
- Try out a variety of fresh herbs and spices like thyme, rosemary, cumin, coriander, paprika, or cayenne pepper.
What to Serve With Greek Lentil Soup
Fakes soup is traditionally topped with white vinegar and lemon juice, but I like drizzling on some hot sauce and even some vegan feta cheese. Dress it up any way you like and pair with some crusty bread or any of the following recipes:
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.
- Leftovers of 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 the cooled soup in a freezer safe airtight container and freeze for up to 3 months.
- For an added layer of protection from freezer burn, place a sheet of plastic wrap or parchment paper directly on the surface of the soup before sealing the container.
- Re-warm the soup either on the stovetop or in the microwave.
Common Questions
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 recipes vary based on the ingredients used, and 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 Greek lentil soup recipe make sure to cozy up with any of these healthy plant based soups all Fall and Winter long:
Greek Lentil Soup (Fakes Recipe)
Ingredients
- 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
Traditional toppings to drizzle on top:
- vinegar
- lemon juice
- hot sauce (not traditional but I love it)
- fresh parsley
Instructions
- 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.
- Enjoy!
Notes
- 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.
Nutrition
Nutrition and metric information should be considered an estimate.
CharleneB
My husband and I love your soup! I hadn’t eaten lentils in a while and wanted to add them back in our diet. I tried some salads but wasn’t impressed. Then I came across your recipe last winter. It was love at first bite. Plus it can easily be made during the week after work. We had it last night with spanakopita on the side. Thanks for such a fulfilling meal. Love your website.
Sophia DeSantis
I am so happy you liked it!! Thanks Charlene!
Tiffany
Fantastic!
Sophia DeSantis
So thrilled you liked it!
Sarah
So hearty and delicious!
Kathleen
This is my go to lentil soup recipe now on repeat! It’s such a simple recipe but it’s oh so flavorful. And shhhh…. sometimes we've eaten the leftovers cold not even waiting to heat it up - it’s that good!
veggiesdontbite
Yay! I am so happy you like it! And my lips are sealed. I won't tell a soul! Ha!
Gail
I made this soup today for lunch. It was delicious to say the least (and quick and easy). We finished the pot (made almost double the recipe) tonight for dinner. Yummy! I also brought some to my neighbor who said that lentil soup would not be her choice if she were ordering out, "HOWEVER....yours was delicious."
I added a few pinches of crushed red pepper, definitely added the lemon juice at the end, and served with lemon wedges. I also boiled the green lentils for at least 15 minutes, and then they finished cooking while the veggies finished up.
I will definitely be making this again 🙂
veggiesdontbite
I am so happy you and your neighbor liked it Gail!! Thanks so much for letting me know!
Sarah
SO comforting and delicious. Just perfection!
Patricia
I think I'm going to try some cubed ham, broccoli, and tumeric, just to see what it tastes like. Next time I might use white ground turkey breast.
veggiesdontbite
Make it your own however you please Patricia! Hope you enjoy it!
Tanya
This was delicious!!! And very easy to make!!
veggiesdontbite
So happy to hear!
Audrey
DELICIOUS!!!! Thank you! My Greek husband loves it too!!!
veggiesdontbite
Yay! So happy to hear Audrey!
Aaron
This is an awesome go-to recipe for Vegans and Vegetarians! Thanks for sharing.
veggiesdontbite
You are welcome Aaron! So happy you like it!
Melissa
This was excellent! Even my Greek husband thought so 😉
Not exactly like his Mom's (of course) but he ate two bowls of it - as did my toddler son!
We'll make this again - thanks so much!
veggiesdontbite
Hi Melissa!! I am so happy to hear! We love this soup so much. And of course, we all love our own Greek mom's food. HAHA!
Carol
This is THE best lentil soup ever!! --- hands down!
Love the simplicity of the recipe.
Flavor is perfection. Texture too!
My husband and a neighbor LOVED it...me too.
Will make again + again.
Thank you!!!
veggiesdontbite
Awe Carol! Yay! I am thrilled that you guys loved it! My mom is actually here right now and read your review. It is her recipe that has been passed down to me, she is very happy she can pass it on to others! Thank you so so much for leaving a review!
Carol
Thanks for such a delicious recipe, Mom!!! Going to try your whipped hummus next!
Keep the delish coming!
veggiesdontbite
So happy you liked it!!
Donna
This is the best lentil soup I’ve ever tasted. The lemon juice and vinegar at the end really lifts it. I will definitely be making this again. Big thanks to you and your Mum for this yummy recipe.
veggiesdontbite
Wow thank you so much Donna!!! It really is one of my favorite soups. I'm so happy you enjoyed it as much as we do!
Vicky K (Beauty and the food beast)
I guess you are from Greece!!!!!!!
Love lentil soup...we don't usually use carrots and celery....but i guess it will be yummy!!
But...why not using oil???without oil they won't taste nice...they will be like steamed or nerovrasta (water boiled) as we say in Greece!
veggiesdontbite
Hi Vicky! Yes, I am Greek! My parents were born and raised there and I am first generation here in the US. My mom always used carrots and celery in her fakes, so this recipe is based on her original. It is very good! As for the oil, I tend not to use much oil in my cooking for health reasons. I use mostly whole food fats like nuts, avocado and others, but only use a touch of oil when I feel it is necessary for taste purposes. In this soup I don't feel it is needed. You can saute the vegetables in broth, not water, and get a wonderful taste without the added oil fats. But you can also use oil to saute if you wish! Thank you for being here! Efxaristo!
Adrienne
Hi! Does this lentil soup recipe freeze well? I'm making my mom freezer soups for Christmas and think this would be a hit - but I've never frozen lentil soup! Thanks!