Greek Lentil Soup (Fakes Soupa)

A square photo of Greek lentil soup with a spoon in it, surrounded by herbs.

5 from 13 votes

Greek Lentil Soup (Fakes Soupa)

This Greek Lentil Soup Recipe (Fakes Soupa) is a hearty, healthy vegan soup packed with flavor from fresh herbs, tomatoes, and a generous amount of extra-virgin olive oil and red wine vinegar added at the end. Slow cooker and Instant Pot optional!

Prep Time15

Cook Time30

Soaking time1

Total Time1 45

Course: Soup

Cuisine: Greek

Servings: servings

Calories: 270kcal

Author: Elizabeth Lindemann

Equipment

Large Pot or Dutch Oven

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 in a pinch
28 oz. canned diced or crushed tomatoes preferably fire-roasted
2 bay leaves
2 tablespoons fresh oregano or 2 teaspoons dried
2 tablespoons fresh mint or 2 teaspoons dried
salt and pepper
red wine vinegar and extra-virgin olive oil for serving

Instructions

After sorting through them, soak the 1 lb dry lentils in a large bowl or container covered with lots of water and 1 tablespoon salt for 1-3 hours at room temperature (or overnight in the fridge). Drain and rinse well. See notes.
Heat the 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the diced 1 large onion and diced 3 ribs celery and sauté until softened and beginning to brown (about 3 minutes).
Add the minced 3 garlic cloves, sauté until fragrant (30 seconds to one minute).
Add the 6 cups vegetable broth, 28 oz. canned diced or crushed tomatoes, 2 bay leaves, 2 tablespoons fresh oregano , 2 tablespoons fresh mint and the drained and rinsed lentils. Stir, bring to a boil, cover, and simmer on low for 30-40 minutes, or until lentils are tender.
Season with salt and pepper as needed (the amount you need will depend on how salty the broth you used is, keeping in mind bland ingredients like lentils do need quite a bit of salt to season properly!).
Serve the soup with red wine vinegar and extra-virgin olive oil to drizzle into each bowl to taste. Don't skip the vinegar - it's what makes Greek lentil soup what it is! Add about 1-2 teaspoons per bowl, and a generous drizzle of olive oil.

Notes

Soaking the lentils not only makes them faster to cook, but soaking them in salted water helps the texture be better and, most importantly, soaking lentils (or any dry bean) will help break down the indigestible fiber that can cause indigestion. Soaked legumes are much easier to digest.
That said, if you want to skip soaking, just give the lentils a quick sort through and rinse (to clean off any dirt leftover from harvesting) add them directly to the pot. Be sure to use more liquid - about 1 more cup of broth should do it, but you may need up to 2.
Freezer directions: this soup freezes BEAUTIFULLY and can be kept in the freezer for up to 6 months. Leftovers will last about a week in the fridge.
Sometimes I like adding pearl barley with a little more liquid to make it extra hearty and add a whole grain for more nutrition.
To make this in your slow cooker, stir all ingredients besides the olive oil and red wine vinegar together in the crockpot and cook on high for 4 hours or low for 8. When it's done, adjust seasoning if necessary and serve with red wine vinegar and olive oil.
To make this in your pressure cooker or instant pot, sauté the vegetables in the pot on the sauté setting, add the remaining ingredients, and set pressure to 10 minutes on manual, high. Naturally release pressure for 10 minutes before quick releasing. Taste and adjust seasoning, and serve with red wine vinegar and olive oil.
This soup is a meal on its own, but it's also wonderful served with homemade crusty bread.

Nutrition