Fakes, Greek lentil soup, is one of the most common home-cooked meals across Greece, a humble but deeply satisfying dish built on brown lentils simmered slowly with tomato, bay leaf, and a soffritto of onion, carrot, and celery. It has fed generations of Greek families through lean times and remains a staple even now, valued as much for its simplicity as its flavor. A generous finish of red wine vinegar or fresh lemon juice, added at the table rather than during cooking, is what gives fakes its distinct brightness — Greeks typically add the acid themselves to taste, since the soup's flavor is meant to be adjustable rather than fixed. A good drizzle of olive oil on top just before eating is equally essential, following the Greek tradition of finishing simple dishes with quality raw oil. Served here as a bowl with crusty bread on the side for dipping, this is exactly how fakes appears at most Greek family tables — unpretentious, filling, and endlessly comforting.
Serves 6
Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking 8 minutes until softened. Add garlic and cook 30 seconds.
Stir in lentils, crushed tomatoes, vegetable broth, bay leaves, and oregano. Bring to a boil.
Reduce heat and simmer partially covered for 35-40 minutes, stirring occasionally, until the lentils are very tender and the soup has thickened.
Remove bay leaves. Stir in salt and red wine vinegar. Taste and adjust with more vinegar for brightness.
Stir in remaining 2 tbsp olive oil off the heat for richness.
Ladle into bowls, serve with lemon wedges on the side for extra acidity and crusty bread for dipping.
Add the vinegar or lemon at the end, not during cooking — acid added too early can slow down how quickly the lentils soften.
Simmer the soup partially covered so it thickens properly; fully covered traps too much liquid and keeps it thin.
Finish with a generous drizzle of good olive oil right before serving — this final touch is what makes the soup taste properly Greek rather than just like plain lentil soup.
Add a diced potato with the lentils for extra heartiness.
Stir in a handful of spinach in the last 5 minutes of cooking for added greens.
Top with crumbled feta for a saltier, richer bowl.
Refrigerate up to 5 days in an airtight container — the flavor deepens overnight. Reheat gently with a splash of water or broth since it thickens considerably when chilled; freezes well for up to 3 months.
Fakes has been a staple of Greek home cooking for generations, particularly tied to periods of fasting in the Greek Orthodox calendar when meat is avoided, making this hearty, protein-rich lentil soup a practical and beloved substitute.
No, brown lentils cook directly from dry without soaking, unlike larger dried beans.
Simmer it longer, partially covered, to let more liquid evaporate and the lentils break down further, naturally thickening the soup.
Yes, but they cook much faster and break down completely, giving a smoother, more pureed texture rather than the heartier, chunkier traditional version.
Per serving (400g / 14.1 oz) · 6 servings total
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