Greek Lentil Soup (Fakes Soupa) Recipe

Introduction

Greek Lentil Soup, or Fakes Soupa, is a hearty and flavorful dish perfect for cozy meals. This traditional soup combines tender lentils with fragrant vegetables and a hint of red wine vinegar, finished with creamy feta cheese. It’s nourishing, simple to prepare, and deeply satisfying.

Ingredients

• 3 cans lentils (15 oz / 400 g each can or 4½ cups / 690 g cooked lentils)
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 1 leek, thinly sliced
• 3 cloves garlic, grated
• ¼ teaspoon red pepper flakes (optional)
• 3 tablespoons tomato paste
• 2 bay leaves (substitute dried thyme if desired)
• 1 can crushed tomatoes (15 oz / 400 g)
• 1 teaspoon dried oregano
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons red wine vinegar
• ½ teaspoon salt, plus black pepper to taste
• 4 ounces feta cheese

Instructions

1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, sliced leek, and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the vegetables are soft and fragrant.
2. Step 2: Stir in the grated garlic, red pepper flakes, tomato paste, and bay leaves. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and releases its aroma.
3. Step 3: Add the lentils, crushed tomatoes, dried oregano, vegetable broth, salt, and black pepper. Stir well to combine, then reduce the heat and simmer gently for 15 minutes. The soup should thicken and the flavors will meld together.
4. Step 4: Remove from heat and stir in the red wine vinegar. Taste and adjust seasoning if necessary. For a creamier texture, blend a cup of the soup and mix it back in. Serve the soup warm, drizzled with olive oil, topped with crumbled feta cheese, and accompanied by crusty bread.

Tips & Variations

• For added depth, sauté a diced potato with the vegetables or use smoked paprika instead of red pepper flakes.
• Substitute canned lentils with cooked dried lentils for a fresher texture; just increase cooking time slightly.
• Use lemon juice instead of red wine vinegar for a brighter, tangy finish.
• Garnish with fresh herbs like parsley or dill to add freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, you can use dried lentils. Rinse and soak them beforehand if desired, then cook them separately until tender before adding to the soup to prevent overcooking the vegetables.

Is this soup suitable for vegetarians?

Absolutely. Use vegetable broth and omit any meat products to keep the soup fully vegetarian. The feta cheese adds rich flavor, but it can be omitted or substituted for vegan cheese if preferred.

Greek Lentil Soup (Fakes Soupa) Recipe

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Greek Lentil Soup, also known as Fakes Soupa, is a hearty and nutritious Mediterranean classic. This comforting soup features cooked lentils simmered with aromatic vegetables, tomato paste, and herbs, delivering rich flavors and satisfying warmth. Perfect for a wholesome meal, it is typically garnished with tangy feta cheese and a splash of red wine vinegar for brightness.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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Soup Base

• 3 cans lentils (15 oz / 400 g each can or 4½ cups / 690 g cooked lentils)
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 1 leek, thinly sliced
• 3 cloves garlic, grated
• ¼ teaspoon red pepper flakes (optional — adjust to taste)
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 can crushed tomatoes (15 oz / 400 g)
• 1 teaspoon dried oregano
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon salt
• Black pepper to taste
• 2 tablespoons red wine vinegar

Garnish

• 4 ounces feta cheese

Instructions

1. Sauté the Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, thinly sliced leek, and a pinch of salt. Cook for about 5 minutes, stirring often, until the vegetables become soft and fragrant, creating a flavorful base for the soup.
2. Add Flavor: Stir in the grated garlic, red pepper flakes, tomato paste, and bay leaves. Continue cooking, stirring constantly for 1 minute until the tomato paste darkens slightly, intensifying the depth of flavor in the soup.
3. Simmer the Soup: Add the lentils, crushed tomatoes, dried oregano, vegetable broth, salt, and black pepper. Stir everything well to combine. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the soup to thicken and the flavors to meld beautifully.
4. Finish and Serve: Remove the bay leaves and stir in the red wine vinegar to add brightness. Optionally, blend a cup of the soup to incorporate some creaminess and stir it back in. Serve the hot soup garnished with crumbled feta cheese, a drizzle of olive oil, and crusty bread for a complete meal.

Notes

• You can use either canned or pre-cooked lentils for convenience.
• The red pepper flakes are optional; adjust based on your preferred spice level.
• Blending a portion of the soup creates a creamier texture without adding cream.
• Serve with crusty bread to soak up the delicious broth.
• For a vegetarian version, ensure vegetable broth is used instead of chicken broth.

Keywords: Greek lentil soup, Fakes Soupa, vegetarian soup, healthy lentil recipe, Mediterranean soup