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.
Looking for more cozy Greek soups to try?
Start with my creamy Greek chickpea soup, a nourishing bowl full of lemon and olive oil flavor. Next, warm up with my classic avgolemono soup — silky, comforting, and pure Greek tradition in a bowl. For something heartier, try my beef stew stifado, a rich stew that’s perfect for chilly days. Each one brings the essence of Greek home cooking to your table.
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
