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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


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!



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)


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.


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.


  • 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