Greek Lentil Soup (Fakes) Recipe

Introduction

Greek lentil soup, known as Fakes, is a hearty and comforting dish perfect for any season. It features tender lentils simmered with fresh vegetables and aromatic spices, creating a rich and flavorful meal that’s both nutritious and satisfying.

Ingredients

• 400 g Lentils (2 cups, 14 oz)
• 1 medium Carrot
• 1 large Onion
• 1 tsp Tomato paste
• 2–3 Bay leaves
• 3 Chicken or Vegetable stock cubes
• 2 tsp Sugar
• 1 Thyme sprig
• 2 tsp Smoked garlic powder
• 1 tsp Berbere spice (or cayenne pepper)
• 1 tsp Black pepper
• 1.7 litres Hot water (57.5 fl. oz) (or 1.2 litres / 40.5 fl. oz if using a pressure cooker)
• 200 ml Tomato purée (6.8 fl. oz) (can use crushed tomatoes or sauce)
• Olive oil (for sautéing)

Instructions

1. Step 1: Clean the lentils thoroughly, removing any debris or odd ones.
2. Step 2: Peel and chop the onion and carrot finely, using an electric mixer or knife.
3. Step 3: In a large pot, heat olive oil over medium heat. Sauté the chopped onion and carrot until soft and fragrant.
4. Step 4: Stir in the tomato paste and cook for about a minute to enhance its flavor.
5. Step 5: Add the smoked garlic powder, sugar, black pepper, thyme, berbere or cayenne pepper, bay leaves, and stock cubes to the pot. Mix well.
6. Step 6: Pour in the hot water and tomato purée, stirring gently to combine all ingredients.
7. Step 7: Bring the soup to a boil, then reduce the heat to low and let it simmer gently.
8. Step 8: Simmer uncovered for about 60 minutes, or until the lentils are tender. Add more hot water if needed to reach your preferred consistency.
9. Step 9: Taste and adjust seasoning as desired before serving.

Tips & Variations

• For a vegetarian version, use vegetable stock cubes instead of chicken.
• Add a splash of red wine vinegar or lemon juice before serving for a bright, tangy finish.
• Serving with crusty bread or a side of feta cheese complements the flavors well.
• If you prefer a smoother texture, blend part of the soup before simmering.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water if it has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils for this recipe?

Fresh dried lentils are best for this soup as they hold their shape and provide a better texture. Canned lentils can be used in a pinch but may result in a softer texture and shorter cooking time.

Is it necessary to use tomato purée?

The tomato purée adds depth and richness to the soup’s flavor, but you can substitute it with crushed tomatoes or tomato sauce if you prefer a chunkier or lighter texture.

Greek Lentil Soup (Fakes) Recipe

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Greek Lentil Soup, known as Fakes, is a comforting and nutritious traditional soup made with lentils, vegetables, and aromatic herbs. This hearty dish features a flavorful blend of sautéed onions, carrots, tomato paste, and a medley of spices, simmered to perfection to create a rich and wholesome meal perfect for any season.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 400 g Lentils (2 Cups) (14 oz)
• 1 medium Carrot
• 1 large Onion
• 1 tsp Tomato paste
• 2–3 Bay leaves
• 3 Chicken or Vegetable stock cubes
• 2 tsp Sugar
• 1 Thyme sprig or 1 tsp dried Thyme
• 2 tsp Smoked garlic powder
• 1 tsp Berbere spice or cayenne pepper
• 1 tsp Black pepper
• 1.7 litres Hot water (57.5 fl.oz) (1.2 litres (40.5 fl.oz) if cooking with a pressure cooker)
• 200 ml Tomato purée (6.8 fl.oz) (options: crushed tomatoes or tomato sauce)
• Olive oil (for sautéing)

Instructions

1. Clean the Lentils: First, clean the lentils thoroughly, removing any debris or odd lentils to ensure a clean and smooth soup base.
2. Chop Vegetables: Using an electric mixer, chop the peeled onion and carrot finely to prepare them for sautéing.
3. Sauté Vegetables: In a large pot, heat olive oil over medium heat and sauté the chopped onions and carrots until softened and fragrant. Add the tomato paste and sauté for an additional minute to enhance its flavor.
4. Add Spices and Stock: Incorporate the smoked garlic powder, sugar, black pepper, thyme, berbere spice or cayenne pepper, bay leaves, and stock cubes into the pot, stirring well to combine all the aromatics.
5. Pour Liquids: Slowly pour in the hot water and the tomato purée, stirring carefully to blend all ingredients together evenly.
6. Bring to Boil: Increase the heat and bring the soup to a rolling boil to start the cooking process.
7. Simmer: Reduce the heat to low and let the soup simmer gently for about 60 minutes, or until the lentils are soft and tender. Add more hot water if needed to reach your preferred consistency.
8. Season to Taste: Taste and adjust the seasoning as preferred, adding salt or additional spices if necessary. Remove the bay leaves before serving.

Notes

• For a thicker soup, reduce the amount of water or simmer longer.
• Substitute chicken stock cubes with vegetable stock for a vegetarian version.
• Berbere spice can be replaced with cayenne pepper if unavailable, but berbere adds a distinctive Ethiopian flavor.
• To speed up cooking, a pressure cooker can be used with adjusted water quantity (1.2 litres) and reduced cooking time.
• This soup pairs wonderfully with crusty bread or a simple Greek salad for a complete meal.

Keywords: Greek lentil soup, Fakes, lentil soup recipe, vegetarian soup, healthy Greek food, easy lentil soup