Greek Lentil Soup Recipe (Fakes)

Fakes? F*** no! What the heck am I talking about? It’s a Greek Lentil Soup recipe called Fakes or in Greek, φακές σούπα.

Growing up in a Greek family, we would giggle every time we’d hear the word Fakes (pronounced fa-KESS) and proceed with saying, F*** NO!

As children, we didn’t appreciate the flavour of such a healthy and hearty soup that eats like a meal. But now as a mother myself, I make this traditional Greek soup often. It’s a filling soup packed with protein in the lentils along with vegetables… but some Greek cooks don’t use carrots and celery like I do.

This Greek Lentil soup is also eaten during times of fasting (known as nistia or νηστεία) in the Greek Orthodox religion as it passes the fasting rules by being free of animal products such as meat and dairy.  Beans and lentils are a staple in the Greek diet because they are nutritious and packed full of protein and other nutrients. Be sure to also check out my Greek White Bean Soup Fasolada recipe! 

I’m sure you will enjoy this hearty traditional Greek Lentil Soup that is fun to pronounce.

Greek Lentil Soup Recipe (Fakes)

Ingredients:

• 2 cups Eston Lentils, rinsed and picked over  *make sure to find these small green lentils; if you can’t, try small brown lentils
• 8 cups water (or organic low sodium vegetable stock – or chicken stock if not fasting)
• 4 tablespoons tomato pureé 
• 4 carrots, chopped
• 2 celery stalks, chopped finely
• 2 onions, chopped
• 2 garlic cloves, chopped
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1 bay leaf

Method:

1. In a pot, sauté onion with olive oil for 2 minutes, then add garlic and bay leaf for 1 minute and stir.
2. Add carrots and celery and sauté for a few minutes until softened.
3. Add water or stock, tomato puree and lentils. You can make this soup without the stock – I just find if you have a good quality stock to use it can add a little extra flavour.
4. Cook on medium heat until soup comes to a boil and then lower to minimum heat and allow to simmer with the lid on for at least an hour and a half.
5. Remove the bay leaf and serve with fresh bread.

Yield: 6 servings

Greek Lentil Soup Recipe (Fakes)

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Fakes? F*** no! What the heck am I talking about? It's a Greek Lentil Soup recipe called Fakes or in Greek, φακές σούπα.

Growing up in a Greek family, we would giggle every time we'd hear the word Fakes (pronounced fa-KESS) and proceed with saying, F*** NO!

As children, we didn't appreciate the flavour of such a healthy and hearty soup that eats like a meal. But now as a mother myself, I make this traditional Greek soup often. It's a filling soup packed with protein in the lentils along with vegetables... but some Greek cooks don't use carrots and celery like I do.

This Greek Lentil soup is also eaten during times of fasting (known as nistia or νηστεία) in the Greek Orthodox religion as it passes the fasting rules by being free of animal products such as meat and dairy.  Beans and lentils are a staple in the Greek diet because they are nutritious and packed full of protein and other nutrients. 

I'm sure you will enjoy this hearty traditional Greek Lentil Soup that is fun to pronounce.

Ingredients

• 2 cups Eston Lentils, rinsed and picked over
• 8 cups water (or organic low sodium vegetable stock - or chicken stock if not fasting)
• 4 tablespoons tomato pureé 
• 4 carrots, chopped finely
• 2 celery stalks, chopped finely
• 2 onions, chopped finely
• 2 garlic cloves, chopped finely
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1 bay leaf

Instructions

1. In a pot, sauté onion with olive oil for 2 minutes, then add garlic and bay leaf for 1 minute and stir.
2. Add carrots and celery and sauté on low for a few minutes until softened.
3. Add water or stock, tomato puree and lentils. You can make this soup without the stock - I just find if you have a good quality stock to use it can add a little extra flavour.
4. Cook on medium heat until soup comes to a boil and then lower to minimum heat and allow to simmer with the lid on for at least an hour and a half.
5. Remove the bay leaf and serve with fresh bread.

Notes

Make sure to find small green lentils called Eston lentils, or use small brown lentils for this Greek lentil soup recipe