Name: Fakes Greek Soup Recipe: Lentils with Olive Oil & Vinegar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 1/2 cups (300 g) dried brown or green lentils, picked over and rinsed; 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving; 1 medium yellow onion (about 150 g), finely chopped; 1 medium carrot (about 100 g), peeled and diced small; 1 celery stalk (about 50 g), diced small; 3 garlic cloves (about 9 g), finely chopped; 1 tablespoon (16 g) tomato paste; 1 can (14.5 oz / 411 g) diced tomatoes, with their juices; 2 bay leaves; 1 teaspoon (2 g) dried oregano; 6 cups (1.4 L) water or low-sodium vegetable broth, plus up to 1 cup (240 ml) hot water as needed; 1 teaspoon (6 g) fine salt, plus more to taste; 1/4 teaspoon (0.5 g) freshly ground black pepper; 1 tablespoon (15 ml) red wine vinegar, plus more for serving; 2 tablespoons (8 g) chopped fresh parsley, optional

Fakes Greek Soup Recipe: Lentils with Olive Oil & Vinegar

Fakes (pronounced FAH-kess) is a Greek lentil soup made with lentils, vegetables, herbs, and olive oil, often finished with vinegar at the table. This version simmers brown or green lentils with onion, carrot, celery, tomato, and bay until tender; it is hearty enough for a meal and straightforward to adapt to different kitchens and family preferences.

Ingredients

1 1/2 cups (300 g) dried brown or green lentils, picked over and rinsed
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1 medium yellow onion (about 150 g), finely chopped
1 medium carrot (about 100 g), peeled and diced small
1 celery stalk (about 50 g), diced small
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (16 g) tomato paste
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
2 bay leaves
1 teaspoon (2 g) dried oregano
6 cups (1.4 L) water or low-sodium vegetable broth, plus up to 1 cup (240 ml) hot water as needed
1 teaspoon (6 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) red wine vinegar, plus more for serving
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Sort and rinse the lentils. Spread the lentils on a plate or tray and remove any small stones or damaged lentils. Rinse them in a fine-mesh strainer under cool running water. Brown or green lentils hold their shape well in soup; there is no need to soak them for this recipe.
Soften the vegetables. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 6 to 8 minutes, stirring now and then, until the onion is soft and the vegetables smell sweet rather than browned. If the bottom of the pot starts to catch, lower the heat and add a tablespoon of water.
Build the tomato and herb base. Stir in the garlic and tomato paste and cook for about 1 minute, just until fragrant. Add the diced tomatoes, bay leaves, oregano, rinsed lentils, water or broth, salt, and black pepper. Stir to distribute the paste and scrape up any flavorful bits from the bottom of the pot.
Simmer until tender. Bring the mixture just to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot, leaving a small gap for steam to escape. Cook for 35 to 40 minutes, stirring every 10 minutes or so. Start checking the lentils at 30 minutes: they should be tender through the center but not completely disintegrated. Lentil age and variety affect cooking time, so continue simmering in 5-minute increments if they are still firm.
Adjust the consistency and seasoning. Check the liquid level as the soup cooks. If it becomes thicker than you like before the lentils soften, add hot water a little at a time. For a thicker, more cohesive bowl, mash a small ladleful of lentils against the side of the pot and stir them back in. Remove and discard the bay leaves, then taste and adjust the salt and pepper.
Finish with vinegar and serve. Stir in 1 tablespoon (15 ml) red wine vinegar. Let the soup sit off the heat for 2 minutes so the flavor settles, then taste again; add another splash of vinegar if you like a sharper finish. Ladle into bowls, add parsley if using, and drizzle each serving with olive oil. Put extra vinegar on the table so everyone can season their own bowl.

Tips

Choose the right lentils. Brown or green lentils are the most reliable choice because they soften while keeping some shape. Check the package for stones or debris, and do not substitute red lentils without changing your expectations: red lentils break down quickly and make a softer, thicker soup that may finish sooner.
Keep the simmer gentle. A rolling boil can split lentils and make the vegetables disappear into the broth before the centers are tender. Aim for small, occasional bubbles. If the soup seems to be reducing too quickly, lower the heat and cover the pot a little more.
Season in layers, but finish to taste. Salt in the cooking liquid helps the lentils taste seasoned throughout, but broth brands vary in saltiness. Start with the listed amount if using water; if using salted broth, begin with less and adjust near the end. Vinegar is also best added gradually because its sharpness becomes more noticeable as the soup sits.
Use vinegar as a finishing accent. Red wine vinegar is a familiar pairing, but cider vinegar works in a pinch and tastes fruitier. Lemon juice is another option, though it gives the soup a brighter, less traditional citrus note. Add any substitute a teaspoon at a time and taste before adding more.

Serving Suggestions

Serve fakes hot in wide bowls with crusty bread for dipping and a small dish of red wine vinegar on the table. A Greek-style meal often keeps the accompaniments simple: add olives, sliced cucumber and tomato, or a leafy salad dressed with olive oil and lemon. A little crumbled feta is a welcome salty addition, though it is optional and makes the bowl less strictly plant-based.

For a more filling supper, offer toasted bread rubbed lightly with garlic or a side of roasted vegetables. If serving several people, keep the soup warm over very low heat and stir occasionally; loosen it with hot water if it thickens while waiting. Add the final olive oil and vinegar to individual bowls rather than to the whole pot when guests have different preferences.

Variations

Use broth instead of water. Low-sodium vegetable broth gives the soup a deeper savory flavor. Water is also a good, common choice: the lentils, tomato, vegetables, and olive oil create a rounded broth on their own. If using regular salted broth, reduce the added salt at first and correct it after simmering.

Make it more tomato-forward. For a richer tomato flavor, use 2 tablespoons (32 g) tomato paste and reduce the diced tomatoes to half a can, or keep both amounts and add a splash of water if needed. The exact balance varies between home versions; avoid adding too much paste at once, since it can make the broth taste concentrated and slightly sweet.

Add greens. Stir in 2 packed cups (60 g) chopped spinach or 3 cups (90 g) chopped kale during the final 5 to 10 minutes, depending on the green. Spinach wilts quickly and keeps the soup light; kale stays chewier and needs the longer end of that range. The greens may absorb some broth, so have a little hot water ready.

Change the herbs or acidity. A small pinch of dried thyme can join the oregano, or you can leave the oregano out for a plainer lentil flavor. Some versions lean more heavily on vinegar, while others let each person add it at the table. If you cannot find red wine vinegar, cider vinegar is practical; it works well but makes the finish a little fruitier.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Fakes keeps for 3 to 4 days in the refrigerator. The lentils continue absorbing liquid as they sit, so the soup will usually be thicker the next day; stir in a splash of water or broth when reheating rather than judging its texture while cold.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally until steaming throughout, or use a microwave-safe covered bowl and stir partway through. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly warming the whole pot: reheat only the amount you plan to serve and return the rest to the refrigerator promptly.

For longer storage, freeze cooled soup in meal-size, freezer-safe containers, leaving a little headspace for expansion. It is best used within about 2 to 3 months for good quality. Thaw overnight in the refrigerator or reheat gently from frozen in a covered saucepan with a little water, stirring as it loosens. Add fresh vinegar and olive oil after reheating, since their bright flavor is most noticeable at serving time.

Frequently Asked Questions

Do I need to soak lentils before making Greek fakes?
No. Brown and green lentils cook in the time given without soaking, provided they are not unusually old. Sorting and rinsing is worthwhile, but soaking can make the cooking time less predictable and is not needed here. If you do soak them, drain and rinse them, then begin checking for tenderness earlier because they may cook faster.

Can I use red lentils?
You can, but the result will be different. Red lentils tend to break apart and create a thick, soft soup rather than a broth with distinct lentils. They also cook faster, so begin checking after about 15 minutes of simmering and add water as needed. For the texture associated with this recipe, choose brown or green lentils.

Why are my lentils still hard after simmering?
They may need more time, especially if they have been stored for a long time. Continue at a gentle simmer and check every 5 minutes, adding hot water if the liquid gets low. Acidic ingredients can sometimes slow softening, which is why this recipe adds vinegar at the end. Avoid adding more vinegar or lemon while the lentils are still firm.

Is Greek fakes soup vegan?
This recipe is vegan when made with water or vegetable broth and served without feta or other dairy. Check packaged broth labels if you need to avoid animal-derived ingredients. Bread and toppings are separate choices, so serve olive oil, vinegar, parsley, and optional cheese on the side.

How can I make the soup thicker or thinner?
For a thicker bowl, mash some cooked lentils against the pot or simmer the soup uncovered for a few minutes while stirring. For a thinner broth, stir in hot water or broth a little at a time. Adjust before serving, since the lentils will absorb more liquid as the soup cools and rests.

What does fakes mean, and is there one traditional version?
Fakes is the Greek name for lentils, and fakes soupa refers to lentil soup. It is a familiar home-style dish with variations in the lentil type, amount of tomato, herbs, and vinegar. This recipe uses a practical combination of vegetables, tomato, oregano, and bay, while leaving the final vinegar and olive oil open to personal taste.

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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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