Greek Lentil Soup Bowl with Lemon (Fakes)

About This Recipe

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.

Ingredients

Serves 6

• 1.5 cupsbrown lentils(rinsed)
• 1onion(diced)
• 1carrot(diced)
• 1celery stalk(diced)
• 3 clovesgarlic(minced)
• 1 can (14oz)crushed tomatoes
• 5 cupsvegetable broth
• 2bay leaves
• 4 tbspolive oil(divided)
• 2 tbspred wine vinegar(plus more to taste)
• 1 tspdried oregano
• 1 tspfine sea salt
• 1lemon(cut into wedges, for serving)
• 4 slicescrusty bread(for serving)

Instructions

1. 1

   Build the base

   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.

2. 2

   Add lentils and liquid

   Stir in lentils, crushed tomatoes, vegetable broth, bay leaves, and oregano. Bring to a boil.

3. 3

   Simmer until tender

   Reduce heat and simmer partially covered for 35-40 minutes, stirring occasionally, until the lentils are very tender and the soup has thickened.

4. 4

   Season the soup

   Remove bay leaves. Stir in salt and red wine vinegar. Taste and adjust with more vinegar for brightness.

5. 5

   Finish with olive oil

   Stir in remaining 2 tbsp olive oil off the heat for richness.

6. 6

   Serve

   Ladle into bowls, serve with lemon wedges on the side for extra acidity and crusty bread for dipping.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions