Greek Lentil Soup (Fakes)

Jim Robinson

By Jim Robinson


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4.82 from 11 votes

Beat the winter blues with this delicious Greek Lentil Soup.

Also known as fakes soup, this traditional Greek stew is brimming with wholesome, heartwarming ingredients. Prepare to be nourished by a hearty supply of lentils bathed in a rich herbal broth.

This vegetarian recipe is jam-packed with good-for-you ingredients, making it perfect for boosting immunity during cold and flu season.

Ready to indulge in a flavorful recipe? Learn how to make Greek Lentil Soup (Fakes) below!

Vertical image of greek lentil soup with lemon and feta, with toast in the background.

What is Fakes Soup?

Fakes soup (pronounced “fah-kehs”) is a staple Greek soup. Lentils are the star of the show, but you’ll also find other main players like carrots, onions, and lots of fresh herbs in this tasty recipe.

This soup is thick and almost qualifies as a stew. It has an uber-flavorful broth that’s soul-soothing and delectable.

Fakes soup is a Greek winter staple that has nourished generations. It’s healthy, tasty, and goes easy on the wallet.

You create this recipe using mostly pantry ingredients, and it’s easy to make a big batch. Can you think of a better way to spend a snowy Sunday afternoon than making this fragrant soup for easy dinners throughout the week?

Ingredients for Greek Lentil Soup.

Key Ingredients:

Lentils. This tiny legume is packed full of protein and fiber. It’s the perfect meat substitution that helps bulk up meals for minimal cost. Lentils also contain an impressive dose of iron, vitamins, and minerals, classifying them as a superfood in our books.

Celery. This stalky green veggie has a decisive flavor, but when cooked in fakes, it absorbs the mouthwatering broth and becomes super tasty. The hydrating texture also offsets the graininess of lentils, providing a unique contrast in every spoonful.

Alliums (Onion and Garlic). Without alliums, life would be so bland. Adding a generous helping of onion and garlic is the key to making delectable fakes soup. Aside from providing flavor, alliums also boast impressive health benefits. Onions and garlic both contain antioxidants, which are beneficial to long-term health.

Tomato Paste. It may seem like a last-minute ingredient, but adding tomato paste to your fakes soup is crucial. Just a tablespoon creates a rich, thick texture that compliments the earthy lentils. It also adds a nice touch of sweetness to the savory soup. 

Fresh Parsley. Using fresh parsley in your fakes soup makes all the difference. You boil the leaves in the broth for nearly an hour, which infuses the soup with a savory, herbal flavor. 

How to Make Greek Lentil Soup:

Now that you know the key ingredients, let’s show you how to assemble the soup. It comes together quickly and fills your home with an inviting aroma. Below, you’ll learn step-by-step how to create Greek lentil soup (fakes).

Rinsed lentils.

If starting from dry lentils, soak them for 2-4 hours, then give them a good rinse. If you’re using canned lentils, pour them into a colander and wash them, picking out the undesirables.

Pour olive oil into a large pot, then warm over medium heat. After a minute, add the chopped onion and garlic and cook for a minute or until they turn translucent.

Carrots, onions, and celery in a stock pot.

Add the chopped celery and carrots and cook for a few minutes, stirring frequently.

Add the lentils and stir well, then add the stock. Start with using 6 cups, then see if it needs more liquid. Toss in the tomato paste, chopped parsley, and a bay leaf, then bring your soup to a boil.

Broth in a stock pot for Greek lentil soup.

Reduce the heat to a simmer, then cook for an hour. After the time is up, taste the lentils. If they’re tender, your soup is ready, but if they taste tough, let it simmer for another 10-20 minutes. Feel free to add more stock if your soup is getting too thick.

Cooked lentils for Greek lentil soup.

Remove the pot from heat and stir in the salt and lemon juice. Spoon the soup into bowls and top with more chopped parsley, along with black pepper and oregano. Add some crumbled feta on top for a tangy garnish.

Recipe Tips

Use dried lentils to save money. Lentils are already cost-efficient, but if you want to make this soup even more budget-friendly, try using dried lentils. You only have to soak them for 2-4 hours, and you won’t notice the difference after tasting the soup.

Swap in thyme or oregano for bay leaf. If you’re fresh out of bay leaves, try upping the dose of oregano or adding some thyme to provide a fresh, herbal flavor to your soup. 

Substitute Kalamata olives for feta. Try garnishing your bowl with sliced Kalamata olives to make this soup completely plant-based. It adds the same salty tang as feta without any dairy. 

Out of lemon juice? Try vinegar. Your soup needs a punch of acidity at the end of cooking, so you can use any ingredient that will get the job done. If you don’t have any lemon juice, try using red wine or apple cider vinegar for more flavor complexity. 

Side view of Greek Lentil Soup on a cutting board with toast.

Storing Leftovers

You can store your fakes soup in the fridge for up to 4-5 days, making it ideal for meal-prepping. Just be sure to store it in an airtight container for the best results.

If you have leftovers that you won’t be able to eat, you can also freeze this soup for up to 3 months. When defrosting, cook the mixture in a saucepan and add a touch of liquid to compensate for the moisture lost during the freezing process.

Try These Other Lentil Recipes

Close-up view of Greek Lentil Soup in a white bowl.
Greek Lentil Soup with lemon and feta.
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4.82 from 11 votes

Greek Lentil Soup (Fakes)

Learn how to make Greek lentil soup (fakes) bursting with savory, herbal flavors. Equal parts healthy and tasty, this delicious soup will warm you up this winter.
Prep Time12 minutes
Cook Time48 minutes
Total Time1 hour
Course: Main Course
Cuisine: Greek
Keyword: fakes, green lentil soup
Servings: 6
Calories: 434kcal


  • 2 1/4 cups green lentils dry
  • 2 quarts water
  • 1 onion medium-sized
  • 2 stalks celery chopped
  • 1 Carrots chopped
  • 2 tsp garlic minced
  • 1/2 cup olive oil
  • 1 tbsp tomato paste
  • 1/4 cup parsley fresh, chopped
  • 1 bay leaf
  • salt to taste
  • 3 tbsp lemon juice
  • 1 tsp oregano


  • Rinse lentils in cold water in a colander or strainer and drain.
  • In a soup pot, sauté vegetables and garlic in olive oil for 2-3 minutes, until wilted.
  • Add lentils, water, tomato paste, parsley, and bay leaf. Bring to a boil and simmer covered for 45 minutes, or until lentils are tender.
  • During the last 15 minutes, add a big pinch of salt. Stir in lemon juice and sprinkle with oregano just before serving.


Calories: 434kcal | Carbohydrates: 48g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 62mg | Potassium: 839mg | Fiber: 23g | Sugar: 3g | Vitamin A: 2045IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 6mg

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