Greek Lentil Soup | FoodByMaria Recipes

Vegan Comfort Food

Greek Lentil Soup (Fakes)

Prep

10 minutes

Cook

30 minutes

Yield

4

A creamy, delicious lentil soup that is prepared Greek-style. Of course you know me, I always love making Greek recipes for you. This Greek lentil soup combines lentils, onions, and carrots, all with a delicious tomato-based broth. It’s creamy, it’s flavorful, and it’s the ultimate comfort food for the fall/winter! 

Greek lentil soup being scooped with a spoon

Why you’ll love this Greek lentil soup: 

  • 10-Minute Prep: Yep, that’s it. Whip this bad boy up in under an hour, but the prep will only take about 10 minutes
  • Flavorful: The combo of spices mixed with lentils, carrots, and a tomato broth, is seriously perfect
  • Healthy: This Greek lentil soup recipe is healthy and hardy. It’ll fill you up and provide you with so many nutrients 

Ingredients: 

For this Greek lentil soup you’ll need the following ingredients: 

Ingredients for Greek lentil soup

Ingredient Notes: 

Lentils: Use red lentils here. They will carry the best consistency for this soup. Lentils are rich in fibre, folate, and potassium making them an awesome choice to add to your recipes. They also have energizing iron, and vitamin B1!

Tomato Broth: Don’t skip the tomato paste. What makes this soup so delicious is the tomato broth.

Onion, Garlic & Carrots: Don’t skip the step at the beginning to cook these down for 5-minutes. This is what brings so much flavor to the soup.

How do you make Greek lentil soup? 

1. Into a large pot, heat the olive oil for 30 seconds on medium heat.

Onions and carrots in a soup pot

2. To the pot, add the onions, garlic, and carrot and cook for 5 minutes stir often to avoid burning.  You want the onions to golden, not brown.  Turn heat to low if your stovetop is strong.

Soup ingredients cooking in a pot

3. To the pot, add the bay leaves, tomato paste, salt, and pepper. Stir to evenly coat all the ingredients.

Water being poured into a soup pot

Lentils being added into a soup pot

4. Increase heat to high, add the lentils and water, and cook for 20 minutes or until the carrots are completely tender and perfect.

5. Serve with vinegar. This is a must.

Greek lentil soup (fakes) in white bowls

Expert Tips & FAQ: 

What makes this Greek? “Fakes” in Greek is a traditional vegan soup that is served in many Greek homes. This combo of the tomato broth with lentils is something I’ve grown up with. Bonus that it’s vegan!!

Serving with Vinegar: For this recipe, vinegar is so important. It heightens the flavor and blends everything perfectly. Any type of vinegar will work. Do not use lemon.

What type of lentils should I use? Red  lentils cook the best for soup because they cook quicker and create a creamy texture which make them great for soups, curries, stews, etc. For this recipe, pre-cook them before adding them in. 

Greek lentil soup being scooped with a spoon

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Greek lentil soup being scooped with a spoon

Greek Lentil Soup (Fakes)

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Greek
  • Diet: Vegan

Description

This Greek lentil soup aka Fakes just reminds me of growing up. The lentils combined with the flavors of the onion and spices, and tomato broth is just SO comforting for fall!


Ingredients

Scale

3 tbsp. olive

6 garlic cloves, roughly chopped or smashed

1 medium onion, minced

1 large carrot, chopped

23 bay leaves

1 1/2 tbsp. tomato paste

1 tsp salt

1/2 tsp black pepper

2 cups cooked lentils (cook before you start the recipe)

6 cups of hot water

12 tbsp. red wine vinegar to serve with each serving (HIGHLY RECOMMENDED)


Instructions

Into a large pot, heat the olive oil for 30 seconds on medium heat.

To the pot, add the onions, garlic, and carrot and cook for 5 minutes stir often to avoid burning.  You want the onions to golden, not brown.  Turn heat to low if your stovetop is strong.

To the pot, add the bay leaves, tomato paste, salt, and pepper. Stir to evenly coat all the ingredients.

Increase heat to high, add the lentils and water, and cook for 20 minutes or until the carrots are completely tender and perfect.

Serve with vinegar. This is a must.

Notes

Vinegar: for this recipe, vinegar is so important.  It heightens the flavour and blends everything perfectly.  Any type of vinegar will work.  Do not use lemon.


Nutrition

  • Serving Size: 4
  • Calories: 123
  • Sugar: 2.8g
  • Sodium: 600mg
  • Fat: 10.6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 7.2g
  • Fiber: 1.4g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: fake, fakes, recipe, style

Catherine Katinas

One of my favorite Greek comfort dishes, and Maria’s recipe does not disappoint! Tastes just like Yiayia’s and comes together so easily.

Maria Koutsogiannis

this makes me so happy, thank you so much, Catherine!

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