A bowl of Greek Lentil Soup, Fakes with a piece of crusty bread might be the most humble yet satisfying meal you can enjoy. This classic Greek recipe is simple to make, using just a handful of wholesome ingredients. It’s hearty, nourishing, and full of comforting flavor, the kind of soup that feels like home.
What cooks say:
“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!”
Ginny T.
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Why you will love Greek lentil soup
Autumn always signals soup season in my mind, and the very first one I make is always this Greek lentil soup — fakes. It’s a simple yet deeply satisfying meal. When the gentle aroma of simmering lentils, herbs, and olive oil fills my home, it brings an instant sense of comfort and reassurance.
Most of the time, I can’t resist two generous bowls with plenty of fresh bread, creamy feta cheese, and briny olives on the side; the perfect Greek trio.
I’ve tried many lentil soup recipes over the years and enjoyed them all, but this one is my favorite. I might be biased (being Greek and all 🙂), but I truly believe this is the best Greek lentil soup recipe out there. It’s also one of the easiest to make — just add everything to a large pot, and about an hour later, you’ll have a hearty, healthy, and nourishing meal ready to enjoy.
Which variety of lentils to use
There are several types of lentils, but for this Greek lentil soup, I usually use green or brown lentils.
- Brown lentils are the most common variety. They have a mild, earthy flavor and hold their shape beautifully once cooked.
- Green lentils have a slightly peppery taste and a firmer texture, though they take a bit longer to cook.
Of course, you can use any variety of lentils you like, just keep in mind that cooking times will vary. Always check the directions on the package for best results.
Quick guide to lentil cooking times:
- Red lentils: 15–25 minutes. I love using these when I make a coconut curry lentil soup.
- Brown lentils: 35–45 minutes
- Green lentils: about 45 minutes
- Black beluga lentils: 20–25 minutes (best for salads)
Step by step
- Rinse the lentils under plenty of water and drain well. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 1–2 minutes, until fragrant. Add the carrots, celery and bay leaf and continue to sauté for 3–5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the lentils and mix well to coat them in the oil and aromatics.
- Add the tomatoes and gently smash them with your spoon. Stir well to combine.
- Pour in the vegetable stock, mix everything together, and bring the soup to a gentle boil.
Lower the heat to a simmer and cook for about 45 minutes, stirring occasionally. Keep an eye on the lentils; check every 15 minutes or so, as some varieties cook faster than others. Once they reach your desired tenderness, remove from the heat and season with salt and freshly ground pepper to taste.
Serving Suggestions
- Once the lentils are ready, ladle the soup into bowls and finish with a splash of red wine vinegar, about a teaspoon per serving, or more if you like a little extra tang.
- Drizzle with extra virgin olive oil, and if you like, sprinkle in some fresh thyme or oregano and a pinch of red chili flakes for gentle heat.
- I always serve my fakes with olives, feta cheese, and warm crusty bread or pita on the side. I love breaking the feta into small pieces and stirring it right into the soup. It melts slightly and becomes creamy and delicious. And of course, dipping the bread into the broth is absolutely essential.
Tips & Variations
- Adjusting thickness: If your lentil soup turns out too thick, simply stir in a little hot water or vegetable stock until it reaches your preferred consistency. For a creamier texture, mash a few spoonfuls of lentils against the side of the pot and stir them back in.
- Boost the flavor: A bay leaf or two added during simmering gives extra depth. You can also stir in a dash of red wine vinegar or any vinegar you prefer (except balsamic—too sweet) right before serving to brighten the flavors.
- Make it your own: Add chopped spinach, kale, or Swiss chard during the last few minutes of cooking for extra greens. A pinch of smoked paprika or cumin gives a lovely earthy warmth.
- Meal prep friendly: This soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep or make-ahead lunches.
Storage and reheating
- Let the soup cool completely before storing.
- In the fridge: Keep your lentil soup in an airtight container for up to 4–5 days. The flavor deepens beautifully as it rests.
- In the freezer: Fakes freeze very well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it’s too thick. You can also reheat in the microwave in short intervals, stirring between each one.
- A drizzle of fresh olive oil and a touch of red wine vinegar before serving will make it taste freshly made again.
More Greek traditional soups
Greek lentil soup
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
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!
Thanks so much, Allyssa!
I love lentils and this greek lentil soup was amazing! Such a delicious and warming soup!
Thanks so much, Kayla!
I love cooking with lentils! This bowl of soup looks so warm and comforting, can’t wait to try out this recipe!!
Thanks so much, Tristin! Hope you like it!
I’m always looking for a new lentil recipe to try out and this one didn’t disappoint. Such a hearty and flavorful soup.
Thank you so much, Nart!
Had lentils in the pantry and didn’t know what to do with them. Glad k found this recipe. Definitely hit the spot!
So glad to read it! Thank you so much, Matt!
I love lentil soup and Greek flavors so I was excited to try this recipe. It turned out fabulous and is a keeper!
So glad you liked it! Thank you so much, Shelby!
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!
So glad you like it Heidy! Thank you so much!
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.
So happy you enjoyed the soup! Thank you so much, Aya
Lentils soups are my favourites. So cosy, healthy, delicious and easy to prepare too. Must try your Greek version.
As the temperature begins to drop I love recipes like this that are warm, comforting and tasty.
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!
That’s great Cassie! Good idea to add more broth. We also love this lentil soup, we make it often. Thanks so much!! x Jenny
How long would you cook this in a pressure cooker? I have the ninja foodie!
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
Do you use tin tomatoes or fresh tomatoes? Thank you
Hi Dana! It depends on the season and if I am in Greece at the time. I recommend good canned tomatoes. Thanks so much, x Jenny
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.
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
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!
That’s great to hear, Valerie! I love the tip about the vinegar. I will add it to the post. Thanks so much! x Jenny
As a child loved lentil soup with vinger.. a nice healthy option. Nice recipe
Thanks so much, Peter! x Jenny
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.
Hi Cathy!
Yes of course you can use your chicken stock, it will be great. I use whatever stock I have on hand.
Thanks so much for checking us out! x Jenny
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!
That is so good to read Ginny, you made my Sunday! x Jenny
The recipe doesn’t mention when to add the bay leaves?
Hi Erin,
The bay leaves are added right at the beginning of cooking, with the onions and garlic.
We will fixit on the post.
Thanks so much!
x Jenny
Can you freeze this soup
Yes you can!
Place in a freezer- appropriate container and freeze it. It will keepin the freezer up to 4 months.
Thank you! x Jenny
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!
Very good suggestions! We also love fakes and make them often, even in the summer. I can eat a bowl of room temperature fakes with some feta anytime.
Thank you so much,
x Jenny
Haven’t made this yet. It looks delicious.
Are canned or dry lentils used?
Thanks!
We use dry lentils. They don’t require soaking and cook fairly fast. I have certain kinds of lentils described in the post. Thank you so much Pamela! x Jenny
Can I make this in a crockpot?
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
Love this soup. This is the second time I am making it. Thank you.
Thank you so much, Liz! x Jenny
Been a staple meal prep in my house since I discovered this recipe a few months back. LOVE IT
Wow, thank you so much, Fi! x Jenny
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!
Hi Kris!
I am so happy you enjoy the lentils. It is a beloved soup, we make it so often.
I grew up with this soup.
Thank you so much! x Jenny
Tastes Amazing!! This is a great wholesome delicious soup!
It’s such a good soup!
Thank you so much Dr Curtis, loved reading your comment!
x Jenny
This lentil soup is next level! Adding the olive oil and red wine vinegar at the end is a must. Thank you, this one’s a keeper.
Thank you so much Kristie! x Jenny
Delicious! My Greek husband and I love this! Will make again and again.
I omit the celery because we’re not fans of it.
That’s so good to hear! It’s our favorite soup. Thank you so much, Jessie!
this looks so good! i know every recipe is different but some recipes use celery stalk to mean the whole bunch and others mean just the rib what is this one? 2 ribs or 2 full stalks?
Hi Kelly! You are right, some recipes use celery different. In Greece we use selino (which is celery but a little thinner and smaller), mainly the leaves. You can’t go wrong with using two ribs and some of the leaves, roughly chopped. Or only leaves and leave the ribs out. At home if I don’t have any celery I leave it out, it’s not significant to the soup flavor. It adds color and it’s healthy, that’s all. I will add a note for this to the post.
Thank you so much! Hope you will love this soup. x Jenny