Greek Lentil Soup (Fakes Soupa)
Brown lentils simmered low and slow with onion, carrots, garlic, and tomato paste until thick, creamy, and deeply savory. The secret is a generous drizzle of red wine vinegar and extra virgin olive oil at the end for a bright, tangy finish that makes this soup unforgettable.
Equipment
- Large heavy-bottomed pot or Dutch oven - at least 5-6 quarts / 4.7-5.7 liters
- Wooden spoon or silicone spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Fine-mesh strainer or colander - for rinsing and draining lentils
- Ladle
- Immersion Blender - optional, for partially blending soup
Ingredients
- 1 lb brown or green lentils - 450g, picked over for debris and rinsed well
- 3 tablespoons extra virgin olive oil - 45ml, plus more for drizzling at serving
- 1 large yellow onion - about 1.5 cups or 200g, diced
- 2 medium carrots - about 1 cup or 130g, peeled and diced
- 2 ribs celery - about ¾ cup or 90g, diced
- 4 cloves garlic - minced
- 2 tablespoons tomato paste
- 1 can crushed or diced tomatoes - 14 oz or 400g
- 6 cups vegetable broth - 1.4 liters, or water but broth adds more depth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin - optional but traditional in some regions
- 1 teaspoon salt - or to taste
- ½ teaspoon black pepper - freshly ground
- 2-3 tablespoons red wine vinegar - added at serving, non-negotiable
- crumbled feta cheese - optional but highly recommended, for serving
- crusty bread - for serving
Instructions
- Rinse and pre-boil lentils: Pick over lentils for debris, rinse under cold water, then boil in plenty of water for 5-7 minutes. Drain and rinse again to remove bitterness.
- Sauté aromatics: Heat olive oil in the pot over medium heat. Cook onion and celery for 6-8 minutes until soft and translucent. Add carrots and cook 3-4 minutes. Stir in garlic for 1-2 minutes until fragrant.
- Bloom tomato paste and spices: Push vegetables aside, add tomato paste to the center and cook for 60 seconds. Stir in oregano and cumin (if using) and cook 30 seconds more.
- Add lentils, tomatoes, and broth: Return par-boiled lentils to the pot. Add crushed tomatoes, vegetable broth, bay leaves, salt, and pepper. Stir to combine.
- Simmer until tender: Bring to a boil, then reduce to a gentle simmer. Cook for 30-40 minutes with lid slightly ajar, stirring every 8-10 minutes, until lentils are tender.
- Adjust and finish: Remove bay leaves. Taste and adjust seasoning. For creamier texture, pulse with an immersion blender 3-4 times. Stir in 2-3 tablespoons of olive oil.
- Serve and garnish: Ladle into bowls and drizzle each serving with red wine vinegar and extra olive oil. Top with crumbled feta and serve with crusty bread.
Notes
- Don't skip the initial boil-and-drain step: This traditional Greek technique removes bitterness and improves digestibility.
- Sauté vegetables slowly: Give onions the full 6-8 minutes to soften and sweeten for a richer flavor base.
- Bloom the tomato paste: Letting it hit the hot pan before stirring reduces rawness and adds depth.
- Add vinegar at serving, not during cooking: This keeps the bright acidity fresh and sharp rather than dulling it.
- Adjust liquid as needed: Lentils absorb liquid during cooking and storage; keep extra broth on hand to adjust consistency.
- Let it rest: Allowing the soup to sit for 15-20 minutes off heat deepens the flavor significantly.
- Make it your own: Add potatoes, spinach, or kale for variation, or use smoked paprika for a smoky twist.
- Storage tip: This soup freezes beautifully for up to 3 months. Add a fresh drizzle of olive oil and vinegar when reheating.
- Feta is optional but recommended: The salty, creamy contrast with the tangy broth is a classic Greek combination.