Greek Lentil Soup (Fakes)

The key to my Greek lentil soup recipe is sautéing onion and tomato paste to build a deep, savory base that tastes like it simmered all day, even though it’s done in under an hour.

Greek lentil soup in a bowl with a spoon next to a bowl of Kalamata olives. — Photo Credits: Loren Runion

How I Improved on My Mom’s Greek Lentil Soup Recipe

Every Greek household has its own version of fakes (pronounced “fah-kehs”), and mine is no exception. Growing up, my mom made this Greek lentil soup at least once a week. Lentils were affordable and filling, and they stretched much further than meat when money was tight. I still love that it’s budget-friendly, but I also make it now because it’s nutritious and delicious!

Most traditional recipes, including my mom’s, begin with a base of onion and garlic. To this, she adds lentils and water and simmers them until soft and creamy. This combination is undeniably delicious. However, while living in Greece, I learned a technique that transformed how I make my lentil soup. I simmer the lentils with bay leaves first, infusing them with subtle herbal notes, then add them to a robust onion-tomato base. I think this method makes a richer, more intensely flavored soup, and I’ve used it ever since!

Each bowl gets a few finishing touches: a splash of red wine vinegar, a drizzle of olive oil, and a handful of Kalamata olives. These small details make a big difference in flavor, adding interest to a simple lentil soup.

A ladleful of greek lentil soup being held over the rest of the pot of the soup.

Key Ingredients

Lentils are the backbone of the soup. You can use either brown or green lentils for fakes. Both types give the soup a tender, creamy texture. I like to use green lentils purely for their color.
Bay leaves, simmered with the lentils, add a subtle, herbal background note.
Onion: Once sautéed, onion adds sweetness and savory depth to the soup, once sautéed. I like to use a yellow onion, but feel free to use a red or white one.
Garlic adds a pungent and savory note. I just crush the cloves and add them. Add an extra clove if you love garlic.
Extra virgin olive oil is key both for sautéing the vegetables and for the final drizzle over the finished soup. A good-quality extra virgin olive oil really does make a difference in a simple soup like this, giving it a rich savory base. I prefer to use a Greek Early Harvest olive oil for this recipe.
Tomato paste gives this soup a deep umami flavor and adds body to the cooking liquid.
Paprika adds warmth to the soup. Either smoked or sweet paprika works.
Dried Greek oregano is an essential ingredient for fakes. It is more aromatic and intense, and it gives the soup a robust, earthy flavor that makes it taste distinctly Greek.
Red wine vinegar: A spoonful of vinegar in each bowl helps cut through the lentils’ earthiness while balancing the soup’s richness. Feel free to substitute apple cider vinegar or lemon juice.
Kalamata olives add a sharp, salty contrast. I don’t mind olives with pits here, but you may prefer to choose pitted olives for ease.

How to Make Fakes

How to make Greek lentil soup. Step 1: rinse and drain the lentils, Step 2: Sauté the aromatics with the spices and tomato paste, Step 3: cook the lentils, Step 4: combine the soup in a pot, simmer, then remove the bay leaves, Step 5: finish the soup, Step 6: pour into bowls, top with Kalamata olives and drizzles of olive oil and red wine vinegar and serve.

Prepare the lentils. Spread 1 1/2 cups green or brown lentils out on a plate or tray and remove any small stones, debris, and lentils that are shriveled or discolored. Place them in a colander or sieve and rinse under cold running water until the water runs clear. This removes dust and any starchy residue.
Cook the lentils. Place the lentils, 3 whole bay leaves, and 7 cups water in a pot. Simmer over low to medium heat, half covered, until the lentils are soft and cooked through, about 20 to 35 minutes, depending on the variety.
Sauté the onions. In a separate pot, add 1/4 cup of the olive oil and 1 large yellow onion, diced. Sauté over medium heat until soft and translucent, about 10 minutes. Do not let the onion brown. Add 2 crushed garlic cloves and 2 1/2 tablespoons tomato paste, then sauté for 2 minutes until fragrant. Add 2 teaspoons paprika and season with about 1/2 teaspoon each salt and pepper.
Combine. Pour the cooked lentils, along with their liquid, into the tomato mixture and stir well. If the broth is very thick, add another cup of water to loosen it. Stir in 2 tablespoons dried Greek oregano and the remaining 1/4 cup of olive oil. Simmer, partially covered, for an additional 5 minutes or until somewhat thickened.
Finish and serve. Remove the bay leaves. Taste and adjust the seasoning; it should be well salted. Serve each bowl with a drizzle of olive oil, a teaspoon of red wine vinegar, and a few Kalamata olives.

What Variety of Lentils to Use

There’s a rainbow of lentils out there! For this Greek lentil soup, you want lentils that retain some body and distinct shape. You do not blend the lentils for this soup, so avoid yellow and red split lentils as they disintegrate completely during cooking. I also wouldn;t use black lentils here. Depending on the type you use, some may begin to fall apart during cooking, but that’s perfectly fine; it slightly thickens the soup and adds great texture. The best varieties to use are:

Large brown lentils: These wide, flat lentils soften more quickly than the small varieties. They are earthy in flavor, widely available, and the most traditional choice for this soup.
Small brown lentils hold their shape and have a firmer bite when cooked than the more common, larger brown lentils. A longer cooking time will be necessary.
French lentils: These small blue-green lentils hold their shape well and they have a mild, peppery flavor. Plan to simmer them for longer, closer to 40 minutes, to ensure a tender result.
Green lentils: I prefer to use these pale green lentils simply for their color and slightly more peppery taste. They cook quickly while also holding their shape without turning totally mushy.

No matter which type you choose, ensure that they have not been sitting in your pantry for longer than 2 years. The older the lentils, the longer they will take to cook.

Greek lentil soup in a bowl with a spoon.

Make it Your Own

Add pasta. You could add some orzo to the lentils. Add 1/4 cup once the lentils and onion mixture is combined, together with an additional cup of water. Cook for another 10 minutes, covered, or until the pasta is cooked.
Want more vegetables? Diced carrot and celery sautéed alongside the onion are a lovely addition. You could also add some red bell pepper or potato. Lentils also love pumpkin. If you’re in the mood for something different, add some diced pumpkin or another winter squash along with the onion and add a sprig of rosemary to the lentils while they cook.
Use broth: Traditionally, this soup is made with water; however, to add more flavor you could add chicken stock or, for a fully vegetarian version, veggie broth.

Tips and Tricks

Cook the lentils gently. Cook the lentils on a gentle simmer so that they cook steadily without breaking apart.
Really soften the onion. It is important to cook the onion over low to medium heat until very soft and translucent. You do not want it to brown. This helps the onion develop into a sweet base for the broth.
Sizzle the tomato paste. Those 2 minutes of stirring it in the oil before adding the liquid make a real difference in achieving an intense flavor, and this step cooks off the raw taste.
Adjust the consistency. This soup should be somewhere between a hearty stew and a broth-like soup, neither watery nor overly thick. Add a bit more water to thin it out or simmer a little longer with the lid off to reduce the liquid.
Salt generously. Lentils soak up quite a bit of seasoning, so it is important to taste for salt before serving to ensure the soup is seasoned correctly. Add more if needed.

Greek lentil soup in a bowl with a spoon next to a few drinks and another bowl of the soup.

What to Serve with Greek Lentil Soup

This soup is hearty enough to enjoy on its own or to serve alongside sesame bread rings. Alternatively, you could pair it with lemon potatoes or grilled branzino for a more complete meal.

How to Store, Freeze, and Reheat

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. Ensure the soup is completely cooled before refrigerating.

Freeze: This soup freezes well for up to 2 months in an airtight container or freezer bag. Freezing in individual or meal-sized portions makes it easier to thaw only what you need.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally, for about 5 to 10 minutes from the fridge and a little longer if warming from frozen. Since the soup thickens in storage, stir in a splash of water as you reheat to bring it back to your preferred consistency.

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