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Fakes (Lentil soup) - (Φακές)
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5 from 5 votes

Fakes (Greek lentil soup recipe)

Traditional Greek lentil soup with vegetables and a tomato based broth.
Prep Time20 mins
Cook Time45 mins
Soaking time3 hrs
Course: Light meal, Main Course, Soup
Cuisine: Greek
Keyword: #greeklentenrecipes, lentil soup
Servings: 4 people
Author: Mia Kouppa


  • sauce pot


  • 2 cups (16 oz or 400 grams) dry green lentils
  • 1/3 cup (80 mL) olive oil
  • 1 1/2 medium onion, chopped
  • 1 medium size carrot, diced
  • 1 celery stalk, cut into small chunks
  • 3 cloves garlic, thinly sliced
  • 3-4 bay leaves
  • 6 cups (1,500 mL) water approximately
  • 1 1/3 cup (330 mL) tomato sauce
  • 1 medium potato, peeled and grated optional (see notes below)
  • 1/4 cup medium grain rice optional (see notes below)
  • 1/2 tsp pepper
  • 1 1/2 tsp salt
  • splash red wine vinegar optional


  • Pick over the lentils and remove any shrivelled pieces and small stones.
  • Cover the lentils with warm water for 3 – 4 hours. Change water every hour or so. Drain.
  • Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
  • While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot and celery, thinly slicing the garlic and grating your potato if you're adding it.
  • In a large pot (you can use the same pot you just boiled the lentils in – but dry it first) combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
  • Add carrot, celery, garlic and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
  • Add the lentils, water (6 cups or enough to cover the lentils by 1 inch), tomato sauce, and the grated potato(or rice if you are using either).
  • Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when they are soft to the bite.  For those who want,  you can add a splash (1 teaspoon or so) of red wine vinegar to each individual portion
  • Enjoy!


Our parents have started adding grated potato to their lentil soup.  Although you can't taste the potato, its addition makes your fakes thicker, and creamier.
Another option is to add 1/4 cup uncooked rice, to the soup.
Although, soaking and pre-boiling lentils is not essential; we find that it cuts down on the cooking time; and it might be easier on the digestion.