Greek Lentil Soup

30 Minute Meals

Greek Lentil Soup (Fakes)

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Prep

10 minutes

Cook

30 minutes

Yield

4

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!

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 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 hearty. It’ll fill you up and provide you with so many nutrients 

Ingredients for Greek lentil soup

🍲 Ingredients

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.

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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 to Make Lentil Soup

Veggies in a pot being cooked
1. 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
Water being added to Greek Lentil Soup
3. To the pot, add the bay leaves, tomato paste, vegetable stock paste salt, and pepper. Stir to evenly coat all the ingredients
Ingredients for lentil soup in a pot being stirred
2. You want the onions to be golden, not brown.  Turn the heat to low if your stovetop is strong
Lentil Soup being scooped into bowls
4. Increase heat to high, add the lentils and water (or vegetable stock), and cook for 20 minutes or until the carrots are completely tender and perfect.
Serve with vinegar. This is a must.

🪄 Tips and Tricks

  • Vinegar: for this recipe, vinegar is so important.  It heightens the flavor and blends everything perfectly.  Any type of vinegar will work. Do not substitute and use lemon
  • Meal Prep: Make a big batch of Greek Lentil Soup and freeze some to have on hand for easy, healthy meals


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 4 days in the fridge. You can also freeze this Greek Lentil Soup. Let it cool, then package it up in an airtight container and store in the freezer for up to 4 months.

🤔 Common Questions

What makes this Greek? 

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

What type of lentils should I use in Greek Lentil Soup?

Red lentils cook the best for soup because they cook quicker and create a creamy texture which makes 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

Greek Lentil Soup (Fakes)

5 from 2 votes
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegan Meals
Cuisine Greek
Servings 4
Calories 123 kcal

Ingredients
  

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, vegetable stock paste salt, and pepper. Stir to evenly coat all the ingredients.
  • Increase heat to high, add the lentils and water (or vegetable stock), and cook for 20 minutes or until the carrots are completely tender and perfect.
  • Serve with vinegar. This is a must.

Video

YouTube video

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: 4 | Calories: 123kcal | Carbohydrates: 7.2g | Protein: 1g | Fat: 10.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Sodium: 600mg | Fiber: 1.4g | Sugar: 2.8g
Review This Recipe Let us know how it was!
Sheryl Moriarty

Do you add the vinegar to cook in it or add to soup as it’s served ?

Maria Koutsogiannis

As it’s served!

Cat Quimby

Hi! Plan to try this but the pictures do not look like the red lentils I am farmiliar with, which cook very quicly and “disintergrate”. Is that what you are using or is there a “red” version of a green or brown lentil?

Maria Koutsogiannis

Hey Cat, where in the post so I mention red lentils. I want to edit that but I can’t see it. But you can use any lentils of choice. Brown lentils are yummy with this.

Donna Rhodeback

Maria, This is it! I had a wonderful lentil soup at a Greek restaurant and wanted to cook it at home. Your recipe tastes exactly like what I remember. Thank you!

Maria Koutsogiannis

that makes me so happy, thank you donna!

Catherine Katinas

5 stars
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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