Greek Lentil Soup Recipe

In our home, the aroma of simmering lentils, fragrant herbs, and a hint of tangy vinegar signals comfort, warmth, and a taste of the Mediterranean. Greek Lentil Soup, or Fakes Soupa as it’s lovingly called in Greece, isn’t just a meal; it’s a hug in a bowl. It’s one of those recipes that has effortlessly woven itself into the fabric of our family dinners, a dish that satisfies both our cravings for hearty, flavorful food and our desire for something wholesome and nourishing. From the moment the first spoonful touches our lips, there’s a collective sigh of contentment. Even my pickiest eater, usually skeptical of anything vaguely resembling “healthy,” devours this soup with gusto, often requesting seconds (and sometimes thirds!). It’s a testament to the magic of simple, honest ingredients transformed into something truly extraordinary. This isn’t just any lentil soup; it’s Greek lentil soup, and the difference is palpable. The bright lemon juice, the earthy oregano, the generous drizzle of olive oil – these are the hallmarks of Greek cuisine, and they elevate this humble legume to a culinary experience that’s both deeply satisfying and incredibly good for you. Let me share with you our family’s cherished recipe for Fakes Soupa, a dish that I guarantee will become a staple in your kitchen too.

Ingredients: The Heart of Authentic Fakes Soupa

The beauty of Greek Lentil Soup lies in its simplicity and the quality of its ingredients. Each component plays a vital role in building the rich, layered flavors that define this classic dish. Here’s what you’ll need to create a truly authentic and delicious Fakes Soupa:

• Lentils: 1 cup of brown or green lentils. These are the stars of the show, providing a hearty, earthy base for the soup. Brown lentils are a classic choice, holding their shape well during cooking and offering a slightly milder flavor. Green lentils (like French green lentils or Lentilles du Puy) have a more peppery taste and maintain a firmer texture, which can add a delightful dimension. Avoid red lentils, as they tend to break down and become mushy, which isn’t ideal for the traditional texture of Fakes Soupa. Choosing high-quality lentils ensures a better flavor and texture in your final soup. Look for lentils that are uniform in size and color and free from any debris.
• Olive Oil: ½ cup of extra virgin olive oil, plus more for drizzling. Olive oil is the lifeblood of Greek cuisine, and it’s crucial in Fakes Soupa. Don’t skimp on the quality here! Extra virgin olive oil not only adds a rich, fruity flavor but also contributes to the soup’s creamy texture and nutritional value. The olive oil is used both to sauté the vegetables at the beginning and generously drizzled over the finished soup, enhancing its flavor and providing a luxurious mouthfeel. Consider using a Greek olive oil for an even more authentic taste experience.
• Onion: 1 large yellow onion, chopped. Onion forms the aromatic foundation of the soup. Yellow onions are versatile and provide a balanced sweetness and sharpness that works perfectly in this recipe. Chop the onion finely to ensure it cooks down evenly and releases its flavor into the olive oil.
• Carrots: 2 medium carrots, chopped. Carrots add sweetness, color, and a subtle earthy note to the soup. Dice them into small, even pieces so they cook at the same rate as the other vegetables.
• Celery: 2 stalks of celery, chopped. Celery contributes a savory, slightly peppery flavor that complements the lentils and other vegetables. Similar to the carrots, chop the celery into small, uniform pieces.
• Garlic: 3-4 cloves of garlic, minced. Garlic is essential for adding depth and pungency to the soup. Mince the garlic finely to release its aromatics fully. You can adjust the amount of garlic to your preference, but don’t be shy – garlic is a key flavor component in Fakes Soupa.
• Tomato Paste: 2 tablespoons of tomato paste. Tomato paste adds a concentrated tomato flavor and richness to the soup. It also contributes a subtle acidity that balances the earthy lentils. Look for a good quality tomato paste for the best flavor.
• Dried Oregano: 1 tablespoon of dried oregano. Oregano is a quintessential Greek herb, and it’s absolutely crucial for the authentic flavor of Fakes Soupa. Use dried oregano for a more intense and robust flavor than fresh oregano, which is more delicate. Greek oregano is particularly flavorful, if you can find it.
• Bay Leaf: 1-2 bay leaves. Bay leaves add a subtle, fragrant depth to the soup as it simmers. They infuse a slightly woody, tea-like aroma that enhances the overall complexity of the dish. Remember to remove the bay leaves before serving.
• Vegetable Broth or Water: 6-8 cups of vegetable broth or water. Vegetable broth will add more flavor depth to the soup, but water works perfectly well too, especially if you are using high-quality olive oil and vegetables. Adjust the amount of liquid depending on your desired soup consistency. For a thicker soup, use less liquid; for a thinner soup, use more.
• Red Wine Vinegar: 2-3 tablespoons of red wine vinegar, plus more to taste. This is the secret ingredient that truly elevates Fakes Soupa. Red wine vinegar adds a bright, tangy acidity that cuts through the richness of the lentils and olive oil, creating a balanced and vibrant flavor profile. Start with 2 tablespoons and add more to taste at the end, adjusting until you achieve the perfect level of tanginess. Lemon juice is sometimes used as a substitute, but red wine vinegar is more traditional and offers a slightly different flavor dimension.
• Salt and Black Pepper: To taste. Season generously with salt and freshly ground black pepper throughout the cooking process and especially at the end, adjusting to your preference. Salt is crucial for bringing out the flavors of all the ingredients, and black pepper adds a subtle warmth and spice.
• Optional Garnishes: Fresh parsley, Kalamata olives, feta cheese, crusty bread for serving. These garnishes are optional but highly recommended to enhance the serving experience and add extra flavor and texture to the soup. Fresh parsley adds a bright, herbaceous note. Kalamata olives provide a salty, briny counterpoint. Feta cheese crumbles offer a creamy, tangy richness. And crusty bread is perfect for soaking up every last drop of the delicious soup.

Instructions: Crafting the Perfect Bowl of Fakes Soupa

Making Fakes Soupa is a simple and rewarding process. Here’s a step-by-step guide to creating this classic Greek lentil soup:

1. Rinse the Lentils: Place the lentils in a fine-mesh sieve and rinse them thoroughly under cold running water. This removes any dust or debris and ensures a cleaner flavor. Pick through the lentils and discard any stones or damaged lentils you may find.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat ½ cup of extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Sautéing the vegetables in olive oil at the beginning is crucial for building flavor. Don’t rush this step – allowing the vegetables to soften and release their aromatics is essential for a flavorful soup.
3. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. Cooking the tomato paste briefly deepens its flavor and removes any raw taste. Be careful not to burn the garlic.
4. Introduce the Spices and Lentils: Stir in the dried oregano and bay leaf. Cook for 30 seconds more, allowing the spices to become fragrant. Then, add the rinsed lentils to the pot and stir to combine everything. Toasting the spices briefly in the olive oil enhances their aroma and flavor.
5. Add Liquid and Simmer: Pour in 6-8 cups of vegetable broth or water, ensuring the lentils and vegetables are fully submerged. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the lentils are tender but still slightly firm. The simmering time may vary depending on the type of lentils and your desired consistency. Check the lentils for doneness after 45 minutes and continue simmering if needed.
6. Season and Finish: Once the lentils are cooked, remove the bay leaf. Season generously with salt and black pepper to taste. Stir in 2-3 tablespoons of red wine vinegar, starting with less and adding more to taste until you achieve the desired level of tanginess. The red wine vinegar is typically added at the end to preserve its bright, acidic flavor.
7. Adjust Consistency (Optional): If you prefer a smoother soup, you can use an immersion blender to partially blend a portion of the soup. Alternatively, you can carefully ladle out a couple of cups of soup and blend it in a regular blender, then return it to the pot. Be cautious when blending hot liquids. Blending is optional and depends on your preference for soup texture. Traditional Fakes Soupa is often served with a slightly rustic, chunky texture.
8. Serve and Garnish: Ladle the hot soup into bowls. Drizzle generously with extra virgin olive oil and garnish with fresh parsley, Kalamata olives, and/or feta cheese, if desired. Serve immediately with crusty bread for dipping.

Nutrition Facts: A Bowl of Goodness

Greek Lentil Soup is not only delicious but also incredibly nutritious. It’s a powerhouse of plant-based protein, fiber, and essential vitamins and minerals. Here’s a general overview of the nutritional profile:

• Servings: This recipe typically yields approximately 6-8 servings.
• Calories per Serving (estimated): Around 350-400 calories per serving (This is an estimate and can vary based on specific ingredients and serving size. It’s calculated based on average ingredient values and a serving size of approximately 1.5 cups of soup).

Nutritional Highlights (per serving, approximate):

• Protein: Approximately 15-20 grams. Lentils are an excellent source of plant-based protein, essential for muscle building and repair, as well as overall satiety.
• Fiber: Approximately 15-20 grams. Lentils are incredibly high in dietary fiber, which is crucial for digestive health, regulating blood sugar levels, and promoting feelings of fullness.
• Fat: Approximately 20-25 grams (primarily healthy fats from olive oil). While this might seem higher, remember that most of this fat comes from heart-healthy extra virgin olive oil, which is rich in monounsaturated fats and antioxidants.
• Carbohydrates: Approximately 40-50 grams (mostly complex carbohydrates from lentils and vegetables). These are slow-releasing carbohydrates that provide sustained energy.
• Vitamins and Minerals: Rich in iron, folate, potassium, magnesium, and B vitamins. Lentils are a fantastic source of iron, which is particularly important for vegetarians and vegans. Folate is essential for cell growth and development. Potassium and magnesium are important for heart health and muscle function. B vitamins play vital roles in energy metabolism and nerve function.

Health Benefits:

• Heart-Healthy: Low in saturated fat and cholesterol-free. The high fiber content and healthy fats from olive oil contribute to cardiovascular health.
• Blood Sugar Regulation: The high fiber content helps regulate blood sugar levels, making it a good choice for people with diabetes or those looking to manage blood sugar.
• Weight Management: High in protein and fiber, which promotes satiety and can aid in weight management.
• Digestive Health: The abundance of fiber supports healthy digestion and prevents constipation.
• Rich in Antioxidants: Olive oil and vegetables provide antioxidants that help protect against cell damage.
• Plant-Based and Vegetarian/Vegan Friendly: A naturally plant-based dish that fits perfectly into vegetarian and vegan diets.

Note: These nutritional values are estimates and may vary depending on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: From Pantry to Plate

Greek Lentil Soup is wonderfully efficient to make, perfect for busy weeknights or when you crave a comforting meal without spending hours in the kitchen.

• Prep Time: 20 minutes (This includes washing and chopping vegetables, rinsing lentils, and gathering ingredients). The chopping is the most time-consuming part of the prep, but it can be streamlined with practice or by using a food processor for dicing (be careful not to over-process).
• Cook Time: 45-60 minutes (This is the simmering time required for the lentils to become tender and the flavors to meld together). While the soup simmers, you can relax, prepare a side salad, or set the table.
• Total Time: Approximately 1 hour 5 minutes to 1 hour 20 minutes. From start to finish, you can have a pot of delicious and nutritious Greek Lentil Soup ready in just over an hour. This includes active cooking time and passive simmering time.

How to Serve Fakes Soupa: Greek Hospitality in a Bowl

Serving Fakes Soupa is as much about the experience as it is about the food itself. Embrace the Greek spirit of filoxenia (hospitality) and present this soup with warmth and generosity. Here are some traditional and delightful ways to serve it:

• Generous Drizzle of Olive Oil: This is non-negotiable! Before serving, generously drizzle each bowl of soup with high-quality extra virgin olive oil. This enhances the flavor, adds richness, and is a hallmark of Greek cuisine.
• Crusty Bread: Serve with plenty of crusty bread for dipping and soaking up the flavorful broth. Rustic sourdough, country-style bread, or even toasted pita bread are excellent choices. The bread is an essential accompaniment for enjoying every last drop of the soup.
• Kalamata Olives: Offer a small bowl of Kalamata olives on the side. Their salty, briny flavor provides a wonderful counterpoint to the earthy soup.
• Feta Cheese: Crumble feta cheese over each serving for a salty, tangy, and creamy addition. The feta melts slightly into the hot soup, adding a delightful richness. If you prefer a vegan option, you can omit the feta or use a plant-based feta alternative.
• Fresh Parsley: Garnish with freshly chopped parsley for a burst of freshness and color. Parsley adds a bright, herbaceous note that complements the soup beautifully.
• A Wedge of Lemon (Optional): While red wine vinegar is in the soup, some people like to squeeze a fresh lemon wedge over their bowl for an extra zing. This is a matter of personal preference.
• Side Salad (Greek Salad or Horiatiki Salad): For a complete Greek meal, serve Fakes Soupa with a simple Greek salad (Horiatiki Salad) or a green salad. The fresh, crisp salad provides a refreshing contrast to the warm, hearty soup.
• As a Starter or Main Course: Fakes Soupa can be enjoyed as a satisfying starter to a larger meal or as a complete and nourishing main course, especially when served with bread and a salad. Its versatility makes it perfect for lunch or dinner.
• Warm or at Room Temperature: While traditionally served warm, Fakes Soupa is also delicious at room temperature, especially on warmer days. It’s a great soup to make ahead and enjoy throughout the week.

Additional Tips for Soup Perfection

Elevate your Fakes Soupa from good to exceptional with these helpful tips:

1. Use Quality Olive Oil: Don’t underestimate the importance of good quality extra virgin olive oil. It’s a key flavor component in Greek Lentil Soup, so choose a flavorful, fruity olive oil for the best results. Investing in good olive oil makes a noticeable difference in the final dish.
2. Don’t Overcook the Lentils: Cook the lentils until they are tender but still slightly firm. Overcooked lentils will become mushy and lose their texture. Check for doneness after 45 minutes of simmering and adjust cooking time accordingly.
3. Season Generously: Don’t be afraid to season generously with salt and pepper throughout the cooking process, especially at the end. Taste and adjust seasoning to your preference. Salt is crucial for bringing out the flavors of all the ingredients.
4. Make it Ahead of Time: Fakes Soupa is even more flavorful the next day after the flavors have had time to meld together. It’s a perfect make-ahead meal for busy weeknights. The flavors deepen and become richer as the soup sits.
5. Customize Your Vegetables: While onion, carrots, and celery are traditional, feel free to add other vegetables to your Fakes Soupa. Diced potatoes, zucchini, or even bell peppers can be delicious additions. Experiment with different vegetables to create your own unique variations.

Frequently Asked Questions (FAQ) about Greek Lentil Soup

Here are some common questions people ask about making and enjoying Greek Lentil Soup:

Q1: Can I use red lentils instead of brown or green lentils?
A: While you can use red lentils, it’s not recommended for traditional Fakes Soupa. Red lentils tend to break down and become mushy during cooking, which will result in a less desirable texture for this soup. Brown or green lentils hold their shape better and provide a heartier texture that is characteristic of Fakes Soupa. If you do use red lentils, reduce the cooking time significantly and be aware that the soup will be much thicker and less chunky.

Q2: Can I make Fakes Soupa in a slow cooker or Instant Pot?
A: Yes, Fakes Soupa can be easily adapted for both slow cookers and Instant Pots.

*   **Slow Cooker:** Sauté the onions, carrots, and celery in a skillet on the stovetop as instructed in the recipe. Then, transfer the sautéed vegetables, garlic, tomato paste, spices, lentils, and broth to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils are tender. Add the red wine vinegar and seasoning at the end.

*   **Instant Pot:** Use the sauté function to sauté the onions, carrots, and celery in olive oil. Then, add the garlic, tomato paste, spices, lentils, and broth. Secure the lid and cook on high pressure for 15-20 minutes, followed by a natural pressure release for 10 minutes.  Quick release any remaining pressure. Stir in the red wine vinegar and seasoning.

Q3: Is Fakes Soupa vegetarian and vegan?
A: Yes, traditional Fakes Soupa is naturally vegetarian and vegan, making it a fantastic option for plant-based diets. It’s made with lentils, vegetables, olive oil, herbs, and vegetable broth or water. Just be sure to use vegetable broth to keep it vegan.

Q4: How long does Fakes Soupa last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, Fakes Soupa will last for 3-4 days. In fact, as mentioned earlier, the flavor often improves the next day! Reheat gently on the stovetop or in the microwave until heated through.

Q5: Can I freeze Greek Lentil Soup?
A: Yes, Fakes Soupa freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat directly from frozen on the stovetop over low heat, adding a little extra broth or water if needed to reach your desired consistency. Freezing is a great way to have a healthy and delicious meal ready whenever you need it.

Enjoy making and savoring this comforting and nutritious Greek Lentil Soup! Kali Orexi! (Bon appétit!)

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