Greek Lentil Soup (Fakes) Recipe - Allrecipes.com
Greek Lentil Soup (Fakes) Recipe
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Greek Lentil Soup
See how to make a simple, traditional Greek lentil soup. See more
  • READY IN ABOUT hrs

Greek Lentil Soup (Fakes)

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Oct 22, 2009

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!

 
Most Helpful Critical Review
Dec 21, 2010

Did not like this at all. Added spices and still did not help. Maybe I did something wrong.

 
Feb 07, 2008

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

 
Sep 06, 2008

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

 
Feb 10, 2009

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. ;)

 
Feb 21, 2010

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!

 
Jul 27, 2007

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.

 
Sep 26, 2007

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!

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 18.7 g
  • 75%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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