Greek

Serving

Fakes (Greek Lentil Soup)

Name: Fakes (Greek Lentil Soup)
Total time: 55 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups dried brown lentils, rinsed; 1/4 cup olive oil, plus more for drizzling; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 6 cups vegetable stock; 2 bay leaves; 1 tsp dried oregano; 2 tbsp red wine vinegar; Salt and pepper to taste

A hearty, rustic brown lentil soup simmered with tomatoes, garlic, and bay leaf, finished with a splash of red wine vinegar.

55 minutes

Serves 6

Lunch

19 min prep

30 min cook

Contains common allergens

celery

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Heat olive oil in a large pot and saute the onion, carrots, and celery until softened, about 5-7 minutes.
2
Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for another minute.
3
Add the lentils, diced tomatoes, vegetable stock, bay leaves, and oregano, and bring to a boil.
4
Reduce heat and simmer, partially covered, for 35-40 minutes, until the lentils are tender.
5
Remove the bay leaves and stir in the red wine vinegar, then season with salt and pepper to taste.
6
Ladle into bowls, drizzle with extra olive oil, and serve with crusty bread.

Fakes (Greek Lentil Soup) — plated and served — Serving moment. How Fakes (Greek Lentil Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 53

Budget-friendly 80

Great leftovers 87

Pantry-friendly 30

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

215

Calories

11 g

Protein

22 g

Carbs

10 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Fakes is a humble, everyday soup rooted in Greece's long history of Lenten and working-class cooking, where lentils provided protein and heartiness without meat or dairy. It remains a staple lunch across the country, often called the Greek equivalent of comfort-food chicken soup.

Listahan note

This version finishes with a splash of red wine vinegar off the heat, which is the traditional move that gives fakes its bright, slightly tangy edge rather than tasting purely of stewed vegetables.

Technique cues

Sauteing the tomato paste briefly before adding liquid deepens its flavor through light caramelization, rather than leaving it tasting raw and one-note in the finished soup.
Brown lentils hold their shape better than red lentils, which break down almost completely, so the finished soup stays chunky rather than turning into a puree.
Adding the vinegar only at the very end, after cooking, preserves its bright acidity, simmering vinegar for a long time cooks off much of its sharpness.

Kitchen flow

Parallel prep: Dice the onion, carrots, and celery together while the lentils rinse and drain, so the soffritto goes into the pot as soon as the oil is hot.
Make-ahead: Fakes is a genuine next-day soup, the flavors deepen significantly overnight in the fridge, many Greek cooks consider it better on day two.
Leftover move: Thin leftover soup with a splash of stock or water when reheating, it thickens considerably as the lentils continue to absorb liquid in the fridge.
Cleanup rhythm: Deglaze the pot with a little of the stock right after sauteing the tomato paste, this lifts any browned bits before they can scorch later.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

brown lentils

the soup's heart

Purpose: brown lentils hold together through 35-40 minutes of simmering, giving the soup body without dissolving into mush

Handling: rinse well and pick through for any small stones before adding to the pot

Adaptation: green lentils work almost identically; red lentils cook much faster and break down completely, giving a smoother but less traditional texture

onion, carrot, and celery

the aromatic base

Purpose: this classic soffritto builds sweetness and depth underneath the lentils before anything else is added

Handling: dice all three to a similar small size so they cook evenly and soften together

Adaptation: if celery isn't tolerated, a bit of fennel or extra carrot can fill a similar aromatic role, though the flavor shifts slightly

garlic

savory depth

Purpose: added after the vegetables soften, it rounds out the soffritto without burning or turning bitter

Handling: mince and cook just briefly, about a minute, before the tomato paste goes in

Adaptation: a smaller amount of garlic powder can work in a pinch, though fresh garlic gives a rounder, less sharp flavor

diced tomatoes and tomato paste

body and acidity

Purpose: the tomato paste, cooked briefly in the oil, adds a deep savory backbone, while the diced tomatoes add fresh acidity and texture

Handling: stir the paste into the softened vegetables and cook it for a minute before adding the canned tomatoes and stock

Adaptation: a can of crushed tomatoes can replace the diced tomatoes for a smoother, less chunky soup

red wine vinegar

the finishing brightness

Purpose: this is the ingredient that separates properly made fakes from a plain lentil stew, cutting through the earthiness of the lentils

Handling: stir in only after the soup is done simmering and off the heat, then taste and adjust

Adaptation: a squeeze of lemon juice is a common and equally traditional alternative

Technique notes

Don't salt the lentils too heavily too early, adding the diced tomatoes before the lentils have softened somewhat can slow down how quickly they cook.
Simmer partially covered rather than fully covered, this lets some liquid reduce and concentrate the soup's flavor as it cooks.
Taste and adjust the vinegar in small increments at the end, it's easy to add more but impossible to take out if you overdo it.

Ingredient swaps

Gluten-free direction: Already gluten-free as written; just serve with a gluten-free bread if bread is offered alongside.
Vegan direction: Already vegan as written when made with vegetable stock, and needs no further adjustment.
Celery-free direction: Omit the celery and add a touch more carrot along with a small pinch of celery seed if the flavor is missed, or simply leave it out entirely for a household with a celery allergy.

Serve alongside

crusty bread
a simple green salad
kalamata olives and feta
a dry red wine
sparkling water with lemon
hot tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Keeps refrigerated for up to 5 days, and the flavor improves after a day.
Reheat on the stovetop over medium-low heat, thinning with a little stock or water as needed.
Freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Equipment

large soup pot
wooden spoon
ladle
fine-mesh strainer (for rinsing lentils)

Make this household-aware

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