Greek lentil soup, known as “Fakes,” is a cornerstone of traditional Greek cooking. Its simple ingredients — lentils, vegetables, generous olive oil, a splash of red wine vinegar and a crumble of feta — transform a humble soup into a deeply satisfying dish.
The Best Greek Lentil Soup
A friend once told me her husband makes the best lentil soup she’s ever had — and she was right. He’s Greek and carries some excellent family tricks for making classic dishes, including this Fakes recipe. After asking for it for a long time, they finally shared their method, and a few small secrets make all the difference.
He explained how a little careful technique and a bold finishing touch create a soup that feels both rustic and refined. Read on for the essentials and how to prepare this comforting Greek classic.
Ingredients for a great Greek Lentil Soup
You can make Fakes with most types of lentils. Cooking times vary, so taste as you go. Green lentils are a reliable choice and hold their shape well; red lentils will break down more and give a creamier texture. Beyond the lentils, a good extra virgin olive oil is crucial — both for sautéing and as a generous drizzle at the end, which highlights the Mediterranean character of the dish.
A small but surprising addition used in this version is a touch of soy sauce for depth and a pinch of turmeric for color and warmth. Both are optional but worth trying. Potatoes are also included by this cook for added texture, though they aren’t always traditional in Fakes.
How to make Fakes (Greek Lentil Soup)
- Start by heating a couple of tablespoons of olive oil in a heavy pot. Sauté chopped onion until translucent.
- Add peeled, sliced carrot and cubed potato and cook a few more minutes to soften slightly.
- Stir in chopped garlic and cook for about a minute until fragrant.
- Add rinsed lentils and toss briefly with the vegetables so they pick up the oil and flavors.
- Season with salt and pepper and, if using, add a splash of soy sauce, 1/4 teaspoon turmeric, 1/4 teaspoon coriander and a pinch of dried oregano. Adjust spices to your taste.
- Pour in about 5 to 6 cups of vegetable broth or water, bring to a simmer, then cook until the lentils and vegetables are tender — roughly 30–40 minutes depending on the lentils used. Add extra liquid if the soup thickens too much.
- Taste and adjust seasoning.
- To serve, divide the soup into bowls and finish each portion with a generous drizzle (about 1/2 to 1 tablespoon) of extra virgin olive oil, a teaspoon of red wine vinegar, and a teaspoon of crumbled feta. Sprinkle with chopped parsley and a pinch of dried oregano if desired.
The result is a rustic, flavorful soup that’s comforting and bright at once. The finishing olive oil and vinegar add brightness, while the feta brings a creamy, salty contrast — together they lift the lentils into something memorable.
Printable recipe details
Greek Lentil Soup with Feta – Fakes
Ingredients
- 2 tablespoon Olive oil For sautéing and finishing (about 1/2 to 1 tablespoon per serving)
- 1 Onion Medium yellow, chopped
- 1 Potato Russet, peeled and cubed (optional)
- 1 Carrot Medium, peeled and sliced
- 2 cloves Garlic Chopped
- 1 cup Lentils Rinsed
- 1 tablespoon Soy sauce Optional; adds umami (use sparingly)
- 5-6 cups Vegetable broth Or water
- Salt and pepper To taste
- Red wine vinegar (about 1 teaspoon per serving)
- Crumbled feta (about 1 teaspoon per serving)
- Chopped parsley For garnish
Instructions
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Add 2 tablespoons of olive oil to a heavy pot and warm over medium heat.
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Add chopped onion and sauté 2–3 minutes until translucent.
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Add carrot and potato and sauté another 2 minutes.
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Add garlic and cook for about one minute.
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Stir in the rinsed lentils and let them warm through for a minute.
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Add any spices you like (soy sauce, turmeric, coriander, dried oregano, salt, pepper).
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Pour in 5 cups of water or vegetable broth and bring to a simmer.
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Cook about 30 minutes, or until lentils and vegetables are tender, adding liquid if needed.
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Adjust seasoning with salt and pepper.
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Divide into bowls and finish each with 1/2 to 1 tablespoon extra virgin olive oil, 1 teaspoon red wine vinegar and 1 teaspoon crumbled feta.
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Garnish with chopped parsley and a sprinkle of dried oregano if desired.
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Serve and enjoy.
Notes
2. Potato is optional but adds a pleasant texture.
3. Any lentils work—adjust cooking time accordingly.
4. Seasonings listed are optional — personalize to taste.
5. Start with about 5 cups of liquid and add more if the soup becomes too thick.
6. Red wine vinegar and finishing olive oil give this soup its characteristic tang and richness.
7. Garnish with crumbled feta, parsley and dried oregano for the classic finish.
Nutrition
If you enjoy this Fakes recipe, try other Mediterranean dishes for more flavors and textures.
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