"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!" — Diana Moutsopoulos
Watch video tips and tricks
crushed dried rosemary
salt and pepper to taste
olive oil, or to taste
red wine vinegar, or to taste
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 months. The light and simple flavors are meant to be savored, and the vinegar at the end is imperative - it really adds a much needed dimension of flavour to the soup, and I'd never eat the soup without the vinegar! I use red wine vinegar. *** Also, someone commented on the soup not being healthy - with 1 tablespoon of olive oil per serving, and under 15 grams of (healthy) fat, I don't see how it could be considered otherwise! Anyone who knows anything about the revered Mediterranean diet knows that one of its virtues is olive oil as the main source of (healthy) fat. Skip the drizzle of olive oil at the end (which I often do) if you're scared of too much fat. *** Finally, for those who don't like rosemary, feel free to skip it - not everyone in Greece uses rosemary when making Fakes. Thanks and enjoy!
Did not like this at all. Added spices and still did not help. Maybe I did something wrong.
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
My mom wouldn't give me a recipe for fakes because she said it was just in her head and I should just learn by watching but then she would never show me how to make them! So I searched the internet and your recipe seemed to be closest to what I thought it should. And it was! Delicious! Tastes just like my mom's. Don't tell HER though. ;)
I make this all the time - It's pretty much a staple in my house now. I find that it is a very forgiving recipe. Make it with or without tomato paste; I actually prefer it without. Tonight I didn't have onion so I just used extra carrot and added a can of tomatoes. It's always yummy and satisfying. You have to add the vinegar though, it makes it much more flavorful. It doesn't matter what kind you use, I use balsamic most of the time. Perfect with crusty french bread and goat cheese..yum!
Update: I recently began experimenting with the recipe by adding 3 diced and peeled red potatoes, a can of diced tomatoes, and a dash of cayenne. Perhaps not as traditional but delicious nonetheless!
I just recently went vegetarian for health and weight loss. This is one of the first recipes I tried. Wonderful!
I used broth instead of water. Out of habit I accidentally used chicken broth, however next time i will use veggie broth.
I also added an extra carrot and a finaly chopped zucchini for extra veggies. In addition, I didn't have brown lentils on hand - i had red, black and pearl barley. So i did 2 oz red lentils, 2 oz barley and 4 oz red lentils.
It was superb. I def recommend to everyone.
Easy to make, and delicious, especially when reheated the following day. I doubled the quantity of spices, and used chicken broth instead of water, but regardless of how you tweak this recipe the red wine vinegar topper is an absolute must!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Lentil Soup (Fakes)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 139
See how to make a simple, traditional Greek lentil soup.
See how to put a Hungarian twist on comforting lentil soup.
See how to make a traditional Lebanese lemony lentil soup.