A photo of Greek lentil soup in a rustic bowl sitting on a yellow plate

Greek Lentil Soup- "Fakes"

A soup with simple flavors, stacked with protein and iron, and amazing taste. Brings me the comfort of home every time.
Course Soup
Cuisine Greek
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 232 kcal
Author Sophia DeSantis


Traditional toppings to drizzle on top:

  • vinegar
  • lemon juice
  • hot sauce (not traditional but I love it)
US Customary - Metric


  1. 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.
  2. Peel and chop the onion, carrots and celery and slice the garlic cloves.
  3. In the pot, sauté the onion, carrot and celery with veggie broth or oil until semi soft. Add the garlic and sauté for about one minute.

  4. Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor.

  5. Add the 4 cups of veggie broth, and bay leaves. Then and oregano, salt and pepper to taste.

  6. 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!

Recipe Notes

Nutrition Facts
Greek Lentil Soup- "Fakes"
Amount Per Serving
Calories 232
% Daily Value*
Sodium 226mg9%
Potassium 740mg21%
Carbohydrates 41g14%
Fiber 16g64%
Sugar 8g9%
Protein 13g26%
Vitamin A 5235IU105%
Vitamin C 9.7mg12%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.