Greek Lentil Soup (Fakes)

Greek Lentil Soup (Fakes)

274
Diana Moutsopoulos 116

"Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!"

Ingredients

1 h 20 m {{adjustedServings}} servings 357 cals
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Nutrition

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  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
  2. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  3. Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
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Reviews

274
  1. 345 Ratings

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As the author of this recipe, I'd like to respond to some recent reviews. Indeed, this is a simple soup born out of generations that lived simply and were lucky if they had meat once every six m...

My whole family loved this soup, even the two picky teenagers. Don't be shy when adding the vinegar it defiantly needed it. Delicious!

My husband's family is Greek and his mom used to make this--I'm glad to have the recipe, the red wine vinegar really adds an incredible depth to the flavor--my husband loved it. thanks