Name: Fakes (Greek Lentil Soup)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 300 g brown lentils; 100 ml olive oil (divided); 1 onion (chopped); 2 cloves garlic (sliced); 1 carrot (diced); 2 tbsp tomato paste; 2 bay leaves; 1.2 l water; 1 tsp dried oregano; Salt and black pepper; Red wine vinegar (to serve)

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Fakes: a thick Greek lentil soup with tomato, bay and garlic, finished with olive oil and a splash of vinegar.

About this Greek recipe

Fakes (pronounced fah-KES) is one of the most common everyday dishes in Greek homes. A splash of red wine vinegar at the table is traditional.

Ingredients you will need

The main ingredients are brown lentils, olive oil, onion, garlic, carrot, tomato paste. Exact quantities are in the recipe card below.

How long it takes

Allow 55 min in total: 10 min of preparation, 45 min of cooking. The recipe serves 4.

Inspired by Aglaia Kremezi

Simple bean and lentil dishes like this are at the heart of the traditional Greek food Aglaia Kremezi has documented. Read our profile of Aglaia Kremezi.

This is our own home-kitchen version of a classic dish. It is not Aglaia Kremezi’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Fakes (Greek Lentil Soup)

Fakes: a thick Greek lentil soup with tomato, bay and garlic, finished with olive oil and a splash of vinegar.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Course: Soup

Cuisine: Greek

Calories: 340

Ingredients Method Notes

Ingredients

300 g brown lentils
100 ml olive oil divided
1 onion chopped
2 cloves garlic sliced
1 carrot diced
2 tbsp tomato paste
2 bay leaves
1.2 l water
1 tsp dried oregano
Salt and black pepper
Red wine vinegar to serve

Method

Rinse the lentils, cover with water, boil for 5 minutes and drain.
Heat half the oil and cook the onion, garlic and carrot for 6 minutes.
Stir in the tomato paste for 1 minute.
Add the lentils, bay leaves and water. Simmer for 35 minutes until thick and tender.
Stir in the oregano and remaining oil. Season.
Serve with a splash of red wine vinegar, olives and bread.

Notes

Add the vinegar at the table. It brightens the earthy lentils.