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