Greek Lentil Soup (Fakes)
My family’s secrets make Greek lentil fakes the coziest Mediterranean soup you’ll make!
- 1-pound dry lentils (green or brown)
- ¼ cup olive oil, plus more for serving
- 2 carrots, diced
- 1 small onion, finely chopped
- 3 bay leaves
- 3 garlic cloves, chopped
- 15 ounces canned tomatoes, pureed
- Salt and black pepper, to taste
- 1 teaspoon dried crushed oregano or more
- Vinegar, for serving
- ½-3/4 cup rice
- Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.
- Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.
- Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.
- You may add more water to the pot if needed and adjust the seasoning accordingly.
- Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.
- To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.
- Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!
Fakes is a Greek lentil soup that is hearty, delicious, and very economical. This is a simple dish to make and keeps well in the freezer. Adding rice to the soup makes it go a long way and is a perfect example of how just a few inexpensive ingredients come together to make a meal that feeds a crowd.
You guys asked for more vegetarian and vegan recipes for Lent, so you’re going to love this customizable Greek lentil soup. I’ve posted this on my channel before, but it’s absolutely worth revisiting. It’s a bit underrated because it’s so easy to make, but it has so much flavor and nutrition, and reheats beautifully. I’m sharing my family tricks on this!
Why You’ll Love This Greek Lentil Soup
What Are the Ingredients for Greek Lentil Soup?
Dry lentils (green or brown) – The star of the dish. Lentils cook quickly and absorb the flavors of the broth beautifully while adding protein, fiber, and heartiness.
Olive oil – Essential for adding richness and helping the vegetables soften and develop flavor.
Carrots – Diced to add natural sweetness and color while balancing the savory lentils.
Onion – Finely chopped, it forms the aromatic base of the soup and adds subtle sweetness as it cooks.
Bay leaves – Infuse the soup with warm herbal depth as it simmers.
Garlic – Chopped, minced, or grated to add savory warmth and aroma to every bite.
Canned tomatoes (pureed) – Create a lightly tangy, rich tomato broth that complements the lentils perfectly.
Salt & black pepper – Essential for seasoning and balancing all the flavors of the soup.
Dried oregano – The perfect herb pairing for lentils that brings a bright, earthy note.
Rice (optional) – Makes the soup more filling and stretches the meal even further. I used Carolina rice in my video, but you can use basmati, arborio, or your favorite. See another family secret below on when we add the rice!
Vinegar (for serving) – A traditional finishing touch that brightens the soup and enhances the lentils.
How to make Greek lentil fakes soup light?
My dad’s secret to keeping this soup light is the first step: draining the first boiling water from the lentils. So, place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils. It makes all the difference!
How do I build the flavorful vegetable base?
Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and cook until softened, about 10 minutes. Stir in the chopped garlic and cook for 3–4 minutes, just until fragrant.
How long do I simmer the lentil soup?
Add the drained lentils, bay leaves, pureed tomatoes, salt, black pepper, and oregano. Pour in enough water to cover the lentils by at least one inch. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the lentils are tender.
What if the soup gets too thick while cooking?
You may add more water to the pot as needed while the lentils simmer. Taste the soup and adjust the seasoning with additional salt, pepper, or oregano if needed.
Can I freeze this for later?
At this point, the soup can be cooled completely, transferred to freezer-safe containers, and frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
How do I add rice to the lentil soup?
If you’d like to make the soup heartier, add the rice along with 2 cups of water and a pinch of salt. Bring the soup to a boil, then reduce the heat and cook until the rice is tender, about 15 minutes. Taste again and adjust the seasoning if needed.
How should I serve Greek lentil soup?
Ladle the hot soup into bowls and drizzle generously with olive oil and a splash of vinegar. Serve with crusty toasted bread, and I love having a chunk of feta cheese on the side.
Do you have a family secret for serving leftovers?
My mom and dad don’t typically add rice to their lentil soup on the first day. Instead, they often add rice on the second day when reheating the leftovers. It almost turns the soup into a completely new meal and is a wonderful way to stretch leftovers while keeping the flavors fresh and comforting.
