Description
Greek Lentil Soup, known as fakes, is a hearty and traditional Greek dish featuring brown lentils simmered with aromatic vegetables and herbs. This comforting soup is enhanced by a drizzle of olive oil and a splash of red wine vinegar, adding depth and brightness to the earthy flavors. Perfect as a filling meal for lunch or dinner.
Ingredients
Soup Ingredients
- 8 ounces brown lentils
- ¼ cup olive oil
- 1 medium onion, minced
- 1 large carrot, chopped
- 1 tablespoon minced garlic
- 1 quart water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 pinch crushed dried rosemary (optional)
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
To Serve
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red wine vinegar, or to taste (optional)
Instructions
- Initial Lentil Preparation: Place the brown lentils into a large saucepan and cover them with water so that the lentils are submerged by about 1 inch. Bring the water to a boil and allow the lentils to boil for 10 minutes, then drain the water to prepare them for the next cooking step.
- Sautéing Vegetables: In the same or a clean saucepan, heat ¼ cup olive oil over medium heat. Add the minced onion, chopped carrot, and minced garlic. Cook and stir frequently for about 5 minutes, until the onion becomes soft and translucent, releasing aromas that form the soup’s base.
- Simmering Soup Base: Pour the pre-boiled lentils back into the saucepan with the sautéed vegetables. Add 1 quart of fresh water, the bay leaves, dried oregano, and optional crushed rosemary. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Let it simmer gently for 10 minutes to allow flavors to meld.
- Adding Flavor and Final Simmer: Stir in the tablespoon of tomato paste, and season with salt and freshly ground black pepper according to your taste preferences. Cover the pot and continue simmering the soup for an additional 30 to 40 minutes, stirring occasionally. If the soup becomes too thick, add a bit more water to reach your desired consistency.
- Serving: Once the lentils are tender and the soup has thickened nicely, remove the bay leaves. Serve hot, drizzled with a teaspoon or more of olive oil and a splash of red wine vinegar for a traditional tangy finish. The vinegar is optional but highly recommended for adding a bright flavor contrast.
Notes
- Soaking lentils is not necessary but rinsing and briefly boiling helps remove impurities and reduce cooking time.
- Use red wine vinegar for an authentic tang, but you can substitute with apple cider vinegar in a pinch.
- Adjust the thickness of the soup by adding water as needed during simmering to your preferred texture.
- For a vegan version, this recipe is naturally vegan-friendly.
- This soup pairs beautifully with crusty bread or a fresh Greek salad.
