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    Home » Soups » Greek Lentil Soup - Fakes

    Greek Lentil Soup - Fakes

    Last updated September 23, 2021. Originally posted January 6, 2021 By Jenny Skrapaliori-Graves. 24 Comments.

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    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.

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

    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 the 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 and I usually use the green or brown variety. Brown lentils are one of the most common varieties of lentils, have a mild, earthy flavor and they 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.
    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 I chuck it in my soup. It becomes creamy and lovely. Dipping my bread in is also a necessity.

    More Soups Please!

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

    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 | The Greek Foodie
    Delicious and hearty Greek lentil soup with fresh, simple ingredients.
    4.97 from 26 votes
    Print Recipe
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    Prep Time 10 mins
    Cook Time 45 mins
    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 ¼ inch pieces
    • 2 stalks celery cut in ¼ 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
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Greek Lentil Soup - FakesGreek Lentil Soup - Fakes
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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