Greek-style lentil soup, often called fakes, is a simple stovetop soup of brown or green lentils, vegetables, tomato, olive oil, and herbs. A splash of red wine vinegar at the end brightens the earthy broth, while the lentils make it hearty enough to serve as a meal; versions vary from home to home, and this one is designed for a practical weeknight pot.
Ingredients
- 1½ cups (300 g) dried brown or green lentils, picked over and rinsed
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium yellow onion (about 150 g), finely diced
- 2 medium carrots (about 150 g), peeled if desired and diced
- 2 celery ribs (about 80 g), diced
- 4 garlic cloves (about 12 g), minced
- 2 tablespoons (32 g) tomato paste
- 1 cup (240 g) canned crushed tomatoes
- 6 cups (1.4 L) water or low-sodium vegetable broth, plus more as needed
- 1 dried bay leaf
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (0.5 g) dried thyme
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) red wine vinegar, plus more to serve
- 2 tablespoons (8 g) chopped fresh parsley, optional garnish
- ½ cup (75 g) crumbled feta, optional garnish
Instructions
- Prepare the lentils and vegetables. Spread the lentils on a plate or tray and pick out any small stones or shriveled lentils, then rinse them in a fine-mesh sieve under cool running water. Dice the onion, carrots, and celery into small, similar-size pieces so they soften at roughly the same rate. Mince the garlic. There is no need to soak ordinary brown or green lentils for this recipe.
- Soften the vegetables. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for about 8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. If the bottom of the pot starts to brown before the vegetables soften, lower the heat and add a tablespoon of water.
- Cook the garlic and tomato paste. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and stir constantly for about 1 minute, scraping it across the bottom of the pot. This brief cooking mellows the paste and helps it blend into the broth; do not let the garlic turn dark brown.
- Add the lentils and broth. Tip in the rinsed lentils, crushed tomatoes, water or vegetable broth, bay leaf, oregano, thyme, salt, and black pepper. Stir well and scrape up any flavorful bits stuck to the base. Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
- Simmer until tender. Partially cover the pot and simmer for about 40 minutes, stirring every 10 minutes or so to prevent lentils from settling and sticking. Keep the heat low enough that the surface bubbles gently rather than boiling hard. Start checking the lentils at 35 minutes; they should be tender through the center but still hold their shape. Older lentils can take longer, so continue simmering in 5-minute increments if needed. Add a little hot water if the soup becomes thicker than you like.
- Season and finish. Remove and discard the bay leaf. Stir in the red wine vinegar, then taste the broth and adjust the salt, pepper, or vinegar. Let the soup sit off the heat for 2 minutes so the flavors settle. If you prefer a thicker texture, mash a small scoop of lentils against the side of the pot and stir them back in; for a looser soup, add hot water or broth a little at a time.
- Serve. Ladle the soup into bowls and top with parsley and feta, if using. Put extra vinegar and olive oil on the table so each person can adjust the finish to taste.
Tips
- Choose lentils that hold their shape. Brown or green lentils are the best fit because they stay distinct while becoming tender. Red lentils cook faster and break down into a softer, thicker soup; if substituting them, begin checking after 15 minutes and expect a more puréed result.
- Keep the simmer gentle. A rolling boil can split the lentils and make the vegetables mushy before the liquid reduces evenly. If the pot bubbles vigorously, turn the burner down. Stir more frequently near the end, when the soup has thickened.
- Adjust thickness with hot liquid. Lentils absorb liquid as they cook and continue to thicken the soup as it sits. Keep a kettle of hot water or extra broth nearby and add it gradually, especially when reheating leftovers.
- Make the vinegar adjustable. Red wine vinegar gives the soup a familiar sharp finish, but its strength varies by brand. Start with the listed amount, taste, and add more in small splashes. Lemon juice works as a substitute, though it gives a fresher citrus note rather than the rounded tang of vinegar.
Serving Suggestions
Serve the soup hot in deep bowls with crusty bread, toasted country bread, or warm pita for dipping. A simple green salad with cucumber, tomato, and a little olive oil makes a fresh contrast to the soft lentils. For a more substantial table, offer olives, sliced cucumber, or roasted vegetables alongside the pot.
Feta is a useful salty garnish, but it is optional rather than essential. For a dairy-free bowl, finish with parsley and a thin drizzle of good olive oil. A small extra splash of red wine vinegar at the table makes each serving brighter, especially if the soup has thickened while standing. Serve the bread separately so it stays crisp instead of soaking up all the broth.
Variations
Use vegetable broth: Water gives a clean, traditional-style base and lets the lentils and vegetables lead. Low-sodium vegetable broth adds savory depth; if your broth is salted, reduce the added salt at the start and correct it after simmering.
Add greens: Stir in 2 packed cups (about 60 g) of chopped spinach during the final 2 minutes, or add 2 cups (about 100 g) of chopped kale during the final 8 to 10 minutes. Spinach wilts quickly, while kale needs a little more time to soften. The soup will take on a greener, more vegetal flavor.
Make it more tomato-forward: Add another ½ cup (120 g) crushed tomatoes and simmer as directed. The broth will taste fruitier and may be slightly more acidic, so taste before adding the full amount of vinegar.
Try a different herb: A small pinch of dried rosemary can replace the thyme for a piney aroma, but use it sparingly because it can dominate the pot. Fresh oregano may be used in place of dried; use about 1 tablespoon (3 g), adding it near the end so its flavor remains noticeable.
Storage and Reheating
Let the soup stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils absorb broth as they sit, so the soup will be thicker the next day; that is normal, and a splash of water or broth restores a spoonable consistency.
To reheat one or more portions, warm them in a saucepan over medium-low heat, stirring occasionally and adding liquid as needed. Heat until the soup is steaming hot throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Refrigerate promptly if you do not finish the reheated portion.
For longer storage, freeze the cooled soup in freezer-safe containers, leaving a little room for expansion. It is best used within about 3 months for flavor and texture. Thaw it overnight in the refrigerator or reheat it from frozen over low heat with a splash of water, stirring as it loosens. Add fresh vinegar and herbs after reheating, since their flavor is livelier when added at the end.
Frequently Asked Questions
Do I need to soak lentils before making this soup?
No. Brown and green lentils cook in the time given without soaking. Rinsing and checking them for small stones is still worthwhile. If you happen to soak them, they will cook faster, so begin checking well before the 35-minute mark and reduce the cooking time as needed.
Can I make Greek-style lentil soup ahead?
Yes. The flavor holds well, and the soup is convenient to make a day ahead. Cool and refrigerate it promptly, then reheat gently with extra water or broth because the lentils continue to absorb liquid. Add a fresh splash of vinegar after warming and taste again for salt.
Why are my lentils still firm after 40 minutes?
Lentils can take longer when they are older, and hard water or acidic ingredients added early can also slow softening. Keep simmering gently in 5-minute increments until tender. This recipe adds the vinegar at the end; if the lentils remain firm, avoid adding more acidic ingredients until they soften.
Can I use canned lentils instead of dried?
Yes, though the texture and cooking method change. Drain and rinse about 3 cans (15 ounces or 425 g each) of lentils, then cook the vegetables, tomato, herbs, and broth for about 15 minutes before adding the canned lentils for the final 10 minutes. The result is faster and the lentils will be softer, so add broth gradually and season to taste.
What can I use instead of red wine vinegar?
Use cider vinegar or fresh lemon juice in the same amount to start, then adjust gradually. Cider vinegar is a little fruitier, while lemon tastes brighter and more citrusy. If you do not have either, leave the vinegar out and serve the soup with lemon wedges so each person can add acidity at the table.
How do I keep the soup from becoming too thick?
Use the full amount of liquid and keep the pot at a gentle simmer rather than boiling it uncovered for a long time. Lentils naturally thicken the broth as they cook and cool, so add hot water or broth a little at a time until it reaches the consistency you want. Check the seasoning again after thinning, since added liquid can dilute the salt and vinegar.
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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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