A bowl of Greek lentil soup – fakes and a piece of crusty bread could be the most unpretentious and delicious meal one can have. This fakes recipe is easy to make with few ingredients and is a hearty and comforting meal for the whole family.

If you love this Greek Lentil Soup, you will also love this Lentil Sausage Soup, Lentil And Spinach Soup With Lemon or Red Bean Soup With Greens!

A bowl of greek lentil soup, a spoon, a bowl with chili flakes and a plate with olives, feta and pitas and a napkin.

Why this recipe sings

Autumn always signals soup time in my mind. Usually, the first soup I make is this Greek lentil soup. It makes a simple yet delicious meal. And when the subtle aroma of fakes fills my home it gives me a sense of comfort and reassurance. Most of the time I indulge in two bowls of delicious soup with lots of fresh bread, pieces of feta cheese and olives. 

I have tried many lentil recipes and love them all but my go-to is this one. I know I am biased, being Greek and all 🙂 but I think it is the best lentil soup recipe. It is also one of the easiest to make. You basically throw everything in a large pot, and an hour or so later you have a delicious, healthy, nutritious meal.

A bowl of greek lentil soup, a spoon, a plate with olives, feta and pitas at the back.

Which variety of lentils I use

There are a few kinds of lentils; I usually use green or brown. Brown lentils are one of the most common varieties of lentils, have a mild, earthy flavor and easily hold their shape once cooked. Green lentils have a slightly peppery flavor and firm texture but have the longest cooking time out of all the varieties.

Of course, you can use any variety of lentils you like with this recipe. Cooking time can vary. Please follow the directions on the package for perfect cooking. 

Here is a quick guide:

  • Brown lentils need approximately 35-45 minutes.
  • Green lentils need about 45 minutes.
  • Black beluga lentils need 20 to 25 minutes. Best for salads.
  • Red lentils only need 15 to 25 minutes. I prefer this variety when I make a coconut curry lentil soup.

Step by step

Left diced onion, celery and carrot and a bay leaf in pot.Left, diced onion, celery and carrot and lentils in a pot.

Rinse the lentils and drain well.

1. In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min. Add the carrots and celery and sauté for 3-5 minutes.

2. Stir and add the lentils, mix well.

Left tomatoes and lentils in a pot. Tomato stock and a bay leaf.

3. Add the tomatoes and softly smash them with your spoon. Mix well.

4. Add vegetable stock, mix all very well, bring to a boil, and lower heat to a minimum.

Simmer for 45 minutes or so. Keep checking every 15 min to see how cooked the lentils are. Some cook quicker than others. When they have your desired texture, remove them from heat, and adjust salt and pepper to taste.

A bowl of greek lentil soup with a spoon, some spoons, a bowl of chili flakes and a plate with olives, feta and pitas at the back.

Lentils are ready.

Serve in bowls with a sprinkle of red wine vinegar on top; a teaspoon might be enough or more. It’s a matter of preference.

You can add a little extra virgin olive oil, some chopped fresh herbs like thyme and oregano, and a pinch of red chili flakes. I always have olives, feta, and warm crusty bread or pitas with lentils. I break the feta into small pieces and chuck it in my soup. It becomes creamy and lovely. Dipping my bread in is also a necessity.

More Soups Please

If you liked this fakes recipe, please try the tomato soup with feta & basil, an ideal partner to crusty bread. A very easy and comforting soup is the traditional Greek chickpea soup; it is delicious and humbly perfect. And a real winner is this red kabocha soup with porcini mushrooms. It is creamy and sophisticated with layers of flavor that leave you satisfied & pleasantly surprised.

You may also like

Check out my Greek pantry staples 

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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bowl of lentil soup and a spoon.

Greek lentil soup

by Jenny Skrapaliori Graves
Delicious and hearty Greek lentil soup with fresh, simple ingredients.
4.89 from 68 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Greek
Servings 8
Calories 263 kcal

Ingredients
  

  • 1 16 oz green Lentils
  • 1 red onion diced
  • 3 garlic cloves smashed
  • 2 carrots cut in 1/4 inch pieces
  • 2 stalks celery cut in 1/4 inch pieces
  • 32 oz vegetable stock
  • 28 oz tomatoes smashed with a spoon or your hands
  • 1 /4 cup extra virgin olive oil
  • 2 bay leaves
  • freshly ground pepper
  • salt

For serving

  • chili pepper flakes optional
  • red wine vinegar optional
  • extra virgin olive oil optional
  • fresh herbs leaves, thyme oregano or sage optional

Instructions
 

  • Rinse the lentils and drain well.
  • In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.
  • Add the carrots and celery and sauté for 3-5 minutes.
  • Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.
  • Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).
  • Add salt and freshly ground pepper to taste.
  • Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.

Notes

  • I use authentic San Marzano D.O.P. tomatoes; I love the sweet taste and velvety texture.
  • Instead of green lentils, you can use brown lentils. Just adjust the cooking time. Brown lentils need approximately 35-45 minutes to cook.

Nutrition

Calories: 263kcalCarbohydrates: 43gProtein: 16gFat: 4gSaturated Fat: 1gSodium: 481mgPotassium: 876mgFiber: 19gSugar: 6gVitamin A: 3683IUVitamin C: 19mgCalcium: 56mgIron: 5mg
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Greek Lentil Soup - Fakes
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4.89 from 68 votes (48 ratings without comment)

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Recipe Rating




52 Comments

  1. 5 stars
    This tasted so delicious and really easy to make! Will surely have this again, thank you so much for sharing this amazing recipe! Highly recommended!

    Reply

  6. 5 stars
    I love lentil soup and Greek flavors so I was excited to try this recipe. It turned out fabulous and is a keeper!

    Reply

  7. 5 stars
    This Greek lentil soup recipe was so wonderful. The flavors of all the different ingredients in this recipe were on point, and I enjoyed it. This Greek lentil soup is a keeper and perfect for a starter or a fantastic Greek salad for a light dinner. I will be making it again, looking forward to your following recipe! Have a great day!

    Reply

  8. 5 stars
    This is one of the best lentil soups I had. It was delicious and flavorful. It is the perfect warm meal for a chilly night.

    Reply

  11. 5 stars
    Made this for dinner tonight! Mine thickened up quite a bit so I added an additional ~2 cups veg broth. All in all, it is absolutely delicious, and I will be making this on repeat!

    Reply

    1. Hi Judith,

      I always cook the lentil soup on the stove but I found the guide bellow from rainbowplantlife helpful:

      Brown lentils and green lentils are pretty versatile, so the ideal cook time depends on your use case. If you want to keep them whole and on the firmer side, cook for 6-8 minutes at high pressure. This is great when you want to add lentils to salads, grain bowls, or in a wrap. If you want them a little softer, you can cook for 12 minutes. And if you want them to break down and soften, you can cook for 15 or even 20 minutes. This last option is great for a puréed dish, soup or, stew.

      Thanks so much for checking out the soup!
      x Jenny

      Reply

  14. 5 stars
    Hi, have been thinking about fakes recently, my mom would make it ( a greek family staple!! lol) but growing up wasn’t a fan. Don’t have my mom’s recipe and came across your when googling for one. Made it today and it was awesome, as close as I could remember and I loved it now!! Guess as we get older our tastes change. Only thing is I followed your recipe, I bought 1lb lentils ( brown) from my local Mediterranean grocery, and they looked a little thick, not as much broth as I remembered, so I added about 1 1/2 cups chicken broth (I think that’s what my mom used ), and it turned out perfect. Thank you so much for sharing, it was such an easy recipe that I now have bookmarked.

    Reply

    1. Hi Dia!
      Your comment made my day. You did well adding liquid; it happens with fakes. They thicken up, especially the second day, so it is wise to add some broth.
      You are right, as we get older, our taste buds change, and we are ready to enjoy foods we wouldn’t even try younger. I was like that with mushrooms and eggplants. Now I love them!
      Thank you so much for the lovely note and for making my fakes recipe.
      x Jenny

      Reply

      1. Trying this recipe for the first time. They’re cooking now. I just took my first taste test from the pot and it is delicious!! The only difference was I put the vinegar into the pot already. 6 Tbsp . So good! Thank you!

        Reply

      1. This sounds delicious !
        Can you make it with chicken stock instead of vegetable ? I make my own chicken stock and always have so much on hand.

        Reply

  16. 5 stars
    Delicious! I am replacing my Greek Lentil Soup recipe with this one
    No need for a ham bone or ham hocks or even diced ham. I used diced fire roasted tomatoes, but just a 14.5 oz can. It was enough. It was Fabulous.
    I used red wine vinegar at the end to brighten the whole soup. This is a real keeper! Opa! Thank you!

    Reply

  19. 5 stars
    I love faki and it’s definitely a winter staple in my house. Easy to make & good comfort food. Instead of veg stock you can also use bone broth. I also use Thyme & Oregano sometimes instead of Bay leaf. Serve with a dash of vinegar, fresh crusty homemade bread, sheeps feta & olives of course!

    Reply

    1. Hi! Yes you can! For better flavor sauté the onion, garlic and carrot in olive oil with the aromatics, just like in the recipe, add the lentils, tomatoes, water and broth and let it slow cook for about three hours.
      If it is easier and faster for you to add everything in the pot without sautéing the onion and garlic, it is not the end of the world, the soup will still taste great.
      Thank you so much!
      x Jenny

      Reply

  24. 5 stars
    This recipe was great. I had no bay leaves and added two sprigs of rosemary instead. I had pre soaked the green lentils so only needed about 40-45 mins. Thank you, this was a hit!

    Reply