Warm, hearty, and packed with simple Mediterranean flavors, Greek Lentil Soup, also known as Fakes Soupa, is a comforting vegan meal that’s perfect for any time of year. Tender green or brown lentils simmer with tomatoes, onion, celery, garlic, and fresh herbs to create a deeply flavorful and satisfying soup.
What makes this traditional Greek lentil soup especially delicious is the finishing touch. A generous drizzle of extra-virgin olive oil and a splash of tangy red wine vinegar are added to each bowl just before serving. The vinegar brings brightness to the earthy lentils and is an essential part of the dish.
With plenty of fiber and plant-based protein, this easy lentil soup is filling enough to serve as a complete meal. It also freezes beautifully, making it an excellent choice for meal prep.
Why You’ll Love This Recipe
- Hearty and satisfying: Lentils provide plenty of plant-based protein and fiber.
- Full of Mediterranean flavor: Fresh herbs, tomatoes, olive oil, and red wine vinegar create a wonderfully balanced taste.
- Naturally vegan: A wholesome plant-based meal made with simple ingredients.
- Budget-friendly: Lentils and pantry staples make this an economical family dinner.
- Freezer-friendly: Make a large batch and freeze portions for future meals.
Ingredients
- Dry green or brown lentils: The hearty base of the soup, providing protein, fiber, and a satisfying texture.
- Extra-virgin olive oil: Adds richness and classic Mediterranean flavor.
- Onion: Creates a savory aromatic foundation.
- Celery: Adds freshness and depth to the soup.
- Garlic: Provides a fragrant savory note.
- Vegetable broth: Forms the flavorful cooking liquid. Chicken broth or water can also be used if desired.
- Canned diced or crushed tomatoes: Add acidity, richness, and a beautiful tomato base. Fire-roasted tomatoes are especially flavorful.
- Bay leaves: Infuse the broth with subtle herbal flavor.
- Fresh oregano: Adds a classic Greek herb flavor.
- Fresh mint: Provides a bright, refreshing contrast to the earthy lentils.
- Salt and black pepper: Essential for properly seasoning the soup.
- Red wine vinegar: The signature finishing ingredient that adds tang and balances the lentils.
- Extra-virgin olive oil for serving: A final generous drizzle adds richness and flavor.
How to Make Greek Lentil Soup
Soak the Lentils
Sort through the dry lentils to remove any small stones or debris.
Place the lentils in a large bowl and cover them generously with water. Add 1 tablespoon of salt and allow them to soak at room temperature for 1–3 hours.
Alternatively, you can soak them overnight in the refrigerator.
Drain and rinse the lentils thoroughly before cooking.
Sauté the Vegetables
Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and celery. Sauté for about 3 minutes, stirring occasionally, until they soften and begin to brown.
Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
Add the Lentils and Tomatoes
Pour in the vegetable broth and canned tomatoes.
Add the bay leaves, fresh oregano, fresh mint, and the drained, rinsed lentils.
Stir everything together and bring the mixture to a boil.
Simmer the Soup
Once boiling, cover the pot and reduce the heat to low.
Simmer for approximately 30–40 minutes, or until the lentils are tender.
The exact cooking time can vary depending on the type and age of the lentils, so start checking them around the 30-minute mark.
Season
Remove the bay leaves.
Taste the soup and season with salt and black pepper as needed. Lentils have a mild flavor and generally need enough salt to bring out their natural taste, but the amount will depend on how salty your broth is.
Add the Essential Finishing Touch
Ladle the soup into bowls and drizzle each serving with extra-virgin olive oil and red wine vinegar.
Use approximately 1–2 teaspoons of red wine vinegar per bowl, or adjust to your personal taste.
Don’t skip the vinegar—it provides the bright acidity that makes this Greek lentil soup so distinctive.
Tips for Success
- Soak the lentils: Soaking helps shorten the cooking time and can improve their texture.
- Don’t skip the vinegar: Red wine vinegar is an important part of the traditional flavor profile and balances the earthy lentils.
- Season generously: Lentils can taste bland without enough seasoning, so taste the soup before serving and adjust as needed.
- Use good tomatoes: Fire-roasted diced or crushed tomatoes add extra depth and flavor.
- Add fresh herbs when possible: Fresh oregano and mint provide a particularly vibrant flavor, although dried herbs work well too.
- Adjust the consistency: Add a little extra broth or water if you prefer a thinner soup.
- Let it rest: Like many bean and lentil soups, the flavor can become even better after sitting for a while.
Equipment Needed
- Large pot or Dutch oven
- Large bowl for soaking the lentils
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
Recipe Variations
Extra-Hearty Greek Lentil Soup
Add pearl barley along with the lentils and increase the amount of cooking liquid. The barley adds a pleasant chewy texture and makes the soup even more substantial.
Greek Lentil Soup With More Vegetables
Add diced carrots, zucchini, or bell peppers for additional vegetables and color.
Creamier Lentil Soup
For a thicker consistency, use an immersion blender to briefly puree part of the soup while leaving most of the lentils whole.
Spicy Fakes Soupa
Add red pepper flakes or a pinch of cayenne while the soup simmers for a gentle kick of heat.
Herb-Forward Lentil Soup
Increase the amount of fresh oregano and mint for a brighter, more aromatic Mediterranean flavor.
Slow Cooker Instructions
Add the lentils, onion, celery, garlic, broth, tomatoes, bay leaves, oregano, and mint directly to the slow cooker.
Do not add the olive oil or red wine vinegar yet.
Cook on High for about 4 hours or Low for about 8 hours, or until the lentils are tender.
Taste and adjust the seasoning, then serve with a drizzle of extra-virgin olive oil and red wine vinegar.
Instant Pot Instructions
Use the Sauté function to cook the onion and celery in the olive oil until softened.
Add the garlic and cook briefly until fragrant.
Add the lentils, broth, tomatoes, bay leaves, oregano, and mint.
Secure the lid and cook on High Pressure for 10 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
Taste and adjust the seasoning before serving with red wine vinegar and extra-virgin olive oil.
Serving Suggestions
Greek lentil soup is hearty enough to serve as a meal on its own, but it pairs wonderfully with simple Mediterranean sides.
Serve it with:
- Crusty homemade bread
- Warm pita bread
- Greek salad
- Roasted vegetables
- Toasted sourdough
- Olives and sliced vegetables
- A drizzle of extra-virgin olive oil
A piece of crusty bread is especially useful for soaking up the flavorful tomato and lentil broth.
Frequently Asked Questions
What does Fakes Soupa mean?
Fakes Soupa is the traditional Greek name for lentil soup. It’s a simple, hearty soup made primarily with lentils, tomatoes, vegetables, herbs, and olive oil.
Do I have to soak the lentils?
No. Soaking is recommended because it can shorten the cooking time and improve the texture, but you can skip it. If you don’t soak the lentils, rinse them well and add approximately 1 extra cup of broth, adding more if needed during cooking.
Can I use canned lentils?
The recipe is designed for dry lentils. Canned lentils are already cooked and would require a substantially different cooking method and shorter simmering time.
Is Greek Lentil Soup vegan?
Yes, when made with vegetable broth or water, Fakes Soupa is naturally vegan. Make sure your broth and any other packaged ingredients are vegan if needed.
How long does Greek lentil soup last in the refrigerator?
Stored in an airtight container, leftovers can generally be kept in the refrigerator for about a week.
Can I freeze Fakes Soupa?
Yes. This soup freezes beautifully and can be stored in the freezer for up to 6 months. Allow it to cool completely before transferring it to freezer-safe containers.
Final Thoughts
Greek Lentil Soup, or Fakes Soupa, is a wonderful example of how simple ingredients can create an incredibly satisfying meal. Earthy lentils, tomatoes, aromatic vegetables, oregano, and mint come together in a hearty broth, while red wine vinegar and extra-virgin olive oil provide the finishing touches that make every bowl shine.
It’s inexpensive, naturally vegan, packed with fiber and plant-based protein, and easy to prepare in a large batch. Whether you’re looking for a cozy weeknight dinner or a freezer-friendly meal for later, this classic Greek lentil soup is a recipe worth keeping in your regular rotation.
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Greek Lentil Soup (Fakes Soupa)
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This Greek Lentil Soup, also known as Fakes Soupa, is a hearty and healthy vegan soup made with lentils, tomatoes, fresh herbs, and vegetables. A generous drizzle of extra-virgin olive oil and red wine vinegar added at the end gives this classic Greek soup its signature bright and delicious flavor.
Ingredients
- 1 lb dry lentils, green or brown varieties
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 ribs celery, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth, or chicken broth or water
- 28 oz canned diced or crushed tomatoes, preferably fire-roasted
- 2 bay leaves
- 2 tablespoons fresh oregano, or 2 teaspoons dried oregano
- 2 tablespoons fresh mint, or 2 teaspoons dried mint
- Salt and pepper, to taste
- Red wine vinegar and extra-virgin olive oil, for serving
Instructions
- Sort through the lentils, then soak them in a large bowl covered with plenty of water and 1 tablespoon salt for 1–3 hours at room temperature, or overnight in the refrigerator. Drain and rinse well.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté until softened and beginning to brown, about 3 minutes.
- Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add the vegetable broth, tomatoes, bay leaves, oregano, mint, and drained lentils. Stir, bring to a boil, then cover and simmer over low heat for 30–40 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Adjust the seasoning according to the saltiness of the broth.
- Serve each bowl with red wine vinegar and extra-virgin olive oil drizzled over the top. Use about 1–2 teaspoons of vinegar per bowl and a generous drizzle of olive oil.
Notes
- Soaking the lentils helps them cook faster and improves their texture. Salted soaking water can also make lentils easier to digest.
- If skipping the soaking step, rinse the lentils and add them directly to the pot. Use about 1–2 additional cups of broth as needed.
- This soup freezes well for up to 6 months. Leftovers can be stored in the refrigerator for about 1 week.
- Add pearl barley with a little extra liquid for an even heartier soup.
- For the slow cooker, combine all ingredients except the olive oil and red wine vinegar and cook on high for 4 hours or low for 8 hours. Adjust seasoning and serve with olive oil and red wine vinegar.
- For an Instant Pot or pressure cooker, sauté the vegetables, add the remaining ingredients, and cook on high pressure for 10 minutes. Naturally release pressure for 10 minutes, then quick release. Adjust seasoning and serve with olive oil and red wine vinegar.
- Serve with homemade crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek