Fakes Greek Lentil Soup: A Hearty, Easy Greek Classic

Fakes (pronounced FAH-kess) is a Greek lentil soup made with lentils, vegetables, olive oil, and a little tomato, usually finished with vinegar at the table. This stovetop version is brothy but filling, uses everyday ingredients, and reflects the many home-style variations found across Greece.

Ingredients

1½ cups (300 g) brown or green lentils, picked over and rinsed
7 cups (1.65 L) water
¼ cup (60 ml) extra-virgin olive oil
1 medium yellow onion (about 150 g), finely chopped
1 medium carrot (about 75 g), diced
1 celery stalk (about 60 g), diced
3 garlic cloves (about 12 g), finely chopped
2 tablespoons (30 g) tomato paste
1 dried bay leaf
1 teaspoon (1 g) dried oregano, preferably Greek oregano
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) red wine vinegar, plus more for serving
Up to 1 cup (240 ml) hot water, as needed to adjust the soup
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Spread the lentils on a plate or tray and pick out any small stones or damaged lentils. Put them in a sieve, rinse under cool running water, and drain. Brown or green lentils are best here because they hold their shape while becoming tender. There is no need to soak them; soaking can shorten the simmer, but it makes the cooking time less predictable.
Set a large, heavy-bottomed pot over medium heat and add the olive oil, onion, carrot, and celery. Cook for about 6 minutes, stirring occasionally, until the onion softens and the vegetables begin to glisten. They do not need to brown. Add the garlic and tomato paste, then stir for 2 minutes, scraping the paste across the bottom so it darkens slightly and smells fragrant without scorching.
Add the rinsed lentils, 7 cups of water, bay leaf, oregano, salt, and pepper. Stir well and bring the pot to a boil over medium-high heat. As soon as the liquid boils, lower the heat to maintain a steady, gentle simmer. Keep the lid partly ajar; a hard boil can split the lentils and make the vegetables break down before the centers are tender.
Simmer for 35 to 40 minutes, stirring every 10 minutes or so and checking that the bottom is not catching. Start tasting at 35 minutes: the lentils should be tender through the middle but still mostly intact. Older lentils can take longer, so continue simmering in 5-minute increments if they are still firm. If the soup becomes thicker than you like, add some of the extra hot water a little at a time.
When the lentils are tender, remove the bay leaf and stir in the red wine vinegar. Taste the broth and adjust the salt, pepper, or vinegar. Let the soup simmer for 2 more minutes so the vinegar blends into the broth, then take the pot off the heat. It should be loose enough to ladle easily; it will thicken as it stands, and you can thin it with hot water before serving.
Ladle into warm bowls and finish with chopped parsley if using. Put extra vinegar and olive oil on the table so everyone can adjust their bowl. Serve while hot, with bread for dipping.

Tips

Check the lentils before cooking. Lentils do not need soaking, but they do need a quick inspection for tiny stones and a thorough rinse. If your lentils are old, they may stay firm longer than expected. Use tenderness, not just the clock, as your guide, and avoid adding vinegar until they are cooked because acid can slow softening.
Keep the heat gentle. A lively simmer is enough; the soup should bubble softly rather than boil vigorously. Stir now and then, especially near the end, when the lentils and tomato can settle on the bottom. If you need to step away, lower the heat and leave the lid partly open rather than turning up the burner.
Adjust the thickness at the end. Lentils absorb liquid as they cook and continue to do so after the pot comes off the heat. Add hot water a splash at a time if the soup is too thick, then taste again because extra water can dilute the seasoning. If it seems thin, simmer uncovered for a few minutes, stirring gently.
Use a sensible vinegar swap. Red wine vinegar gives the soup a sharp, familiar finish. White wine vinegar works in the same amount, though it tastes a little lighter; apple cider vinegar is a softer, fruitier alternative. Add a little first, taste, then increase gradually rather than pouring in a large amount at once.

Serving Suggestions

Serve fakes as a main-course soup with crusty bread, toasted country loaf, or warm pita for soaking up the tomato-and-olive-oil broth. A simple plate of olives, sliced cucumber, or tomatoes makes an easy accompaniment. For a more substantial spread, set out feta and extra-virgin olive oil; both are optional, and neither needs to be stirred into the pot.

Vinegar at the table is more than a garnish: its acidity brings the earthy lentils into sharper focus. Offer a small bottle or spoon a little into each bowl, then let diners decide how tangy they want it. A drizzle of olive oil adds a rounder finish. Parsley gives a fresh herbal note, but the soup is complete without it.

Variations

Greek home recipes differ in their vegetables, tomato, and seasoning. The carrot and celery here add sweetness and body, but you can leave either out and use a little more onion. Some cooks make a simpler pot with lentils, onion, garlic, bay, and tomato; others use more tomato or finish with extra olive oil. These are flexible choices rather than a single fixed formula.

If you cannot find Greek oregano, ordinary dried oregano is a practical substitute; the flavor is close, though Greek oregano can be a little more pungent. For a deeper tomato taste, replace the tomato paste with ½ cup (120 ml) crushed tomatoes and reduce the water by about ½ cup (120 ml). The soup will be slightly less concentrated, so check its thickness near the end.

For a smoky edge, stir in ½ teaspoon (1 g) smoked paprika with the tomato paste; it is a modern variation, not a required traditional ingredient. You can also use brown lentils in place of green ones. Red lentils are not the best direct swap: they cook faster and soften into a creamy, less distinct texture, so reduce the simmer and expect a different soup.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking, in covered shallow containers. It keeps for 3 to 4 days in the refrigerator. The lentils absorb broth while chilled, so the next day the soup may look more like a stew; that is normal. Stir in water or broth when reheating until it reaches the consistency you want, then taste for salt and vinegar again.

Reheat only the portion you plan to eat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in a covered, microwave-safe bowl with room for steam to escape. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. If reheating on the stovetop, bring the soup to a steaming, bubbling temperature throughout and verify with the thermometer. Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze cooled soup in meal-size, freezer-safe containers, leaving a little headspace for expansion. It is best used within 2 to 3 months for quality. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as the soup loosens. The lentils may be softer after freezing, but the flavor remains satisfying.

Frequently Asked Questions

Do I need to soak lentils for fakes?
No. Brown and green lentils cook directly in the soup, so rinsing and checking them is enough. Soaking is optional, but soaked lentils may cook faster and can become soft sooner; begin checking them early and avoid relying on the stated simmer time alone.

Which lentils are best for Greek lentil soup?
Brown or green lentils are the most reliable choice because they keep some shape after simmering. Green lentils may take a little longer and can remain firmer, depending on age and variety. Red lentils break down much more readily, so they produce a thicker, smoother result rather than the usual distinct lentils in broth.

Why is vinegar added at the end?
Adding vinegar after the lentils soften gives the soup a bright finish without making it harder for the lentils to become tender. The amount is adjustable: start with the tablespoon in the recipe, taste, and add more at the table if you like a sharper broth. Lemon juice can brighten a bowl too, though it tastes different from red wine vinegar.

Can I make fakes without tomato?
Yes. Omit the tomato paste and cook the onion, carrot, celery, and garlic as directed. The broth will be less rounded and slightly lighter in color, but the lentils, olive oil, bay, oregano, and vinegar still make a flavorful soup. Taste carefully at the end and adjust the seasoning.

How can I tell when the lentils are done?
Taste several lentils from different parts of the pot. They should be tender all the way through, with no chalky or hard center, while most still hold their shape. If they are firm, simmer for another 5 minutes and taste again. Lentil age, storage, and variety all affect the exact cooking time.

Can I make this soup ahead?
Yes. Fakes reheats well, and its flavor settles as it rests. Cook it fully, cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. Keep some hot water nearby to loosen the lentils, and add a final splash of vinegar only after reheating if the flavor needs brightening.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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