Learn how to make Greek Lentil Soup (Fakes Soupa), a heartwarming Mediterranean soup made with green lentils, flavorful vegetables, and aromatic herbs.
You’ll love the convenience of meal-prepping this hearty soup once and enjoying it all week.
Greek lentil soup, also known as “fakes soupa” is a traditional Greek dish made with green or brown lentils, delicate vegetables, and rustic herbs.
Despite its simplicity and absence of meat, this soup is cozy, comforting, and just plain delicious.
I promise you won’t miss the meat!
The blend of lentils and veggies packs in a tremendous amount of protein and fiber. So this soup sticks to your bones and is suitable to serve as the main course with a drizzle of olive oil, a squeeze of lemon juice, fresh herbs, and thick, crusty bread.
This comforting soup is a nutritious and delicious staple in Greek cuisine, and with this easy-to-follow recipe, you can bring it straight to the comfort of your kitchen.
Why You’ll Love This Recipe
Here are some of the many reasons Greek fakes soupa is a must-make:
- Whether you’re a beginner or an experienced home cook, traditional Greek lentil soup is easy to make!
- It aligns with various special diets, as all the ingredients are naturally gluten-free, grain-free, dairy-free, vegetarian, and vegan.
- It’s made with a shortlist of budget-friendly pantry ingredients, including green lentils, which are one of my favorite inexpensive low glycemic foods.
- It comes together in 45 minutes and yields a big pot of delicious vegan lentil soup to warm you up all week.
Here is an overview of the ingredients you’ll need to make this easy soup:
- Vegetable broth + water – This is the broth base. I recommend using low-sodium vegetable broth to control the sodium content and saltiness.
- Lentils (green or brown) – I used green lentils, but brown lentils work just as well.
- Extra Virgin Olive oil – To coat the skillet and sauté the mirepoix vegetables.
- Carrots, celery, and onion – This trio of aromatic, flavorful veggies is known as a “mirepoix.” Once they start to cook, expect your kitchen to smell amazing.
- Diced tomatoes (canned) – A can of low sodium (or no salt added) diced tomatoes helps thicken the broth base and adds a foundation of deep umami flavor.
- Garlic powder – I used garlic powder for flavor. If you’d rather use freshly minced garlic, saute it with the mirepoix vegetables before adding it to the soup.
- Dried oregano – It gives the soup a peppery, herbaceous flavor; if you can find Greek oregano, even better!
- Salt and pepper – To taste.
How to Make Greek Lentil Soup
Here are the step-by-step instructions on how to make this delicious recipe:
- Cook the lentils: Combine the vegetable stock, water, and lentils in a large soup pot. Bring the mixture to a boil, then reduce the heat, cover the pot, and gently simmer until the lentils start to soften (about 30 minutes).
- Sauté the mirepoix veggies: In the meantime, heat the olive oil in a skillet over medium heat. Add the carrots, celery, and onions, and cook, stirring occasionally, until the vegetables start to soften (6-8 minutes).
- Let the soup simmer: Return to the pot of simmering lentils, and add the tomatoes, sautéed vegetables, garlic powder, and dried oregano. Season to taste with salt and pepper, and bring it up to a boil. Then, reduce the heat, cover the pot, and simmer for 25-30 minutes or until the lentils and vegetables are cooked through.
Here are a few tips to help you make the best Greek lentil soup possible:
- Be sure to use high-quality, fresh green or brown lentils for this soup. Before cooking the lentils, spread them on a clean surface and pick out any debris. Then, rinse the lentils well under cold running water.
- Be cautious and always taste before adding salt, especially if you make this with regular vegetable broth instead of low sodium.
- Once the broth reaches the initial boil, immediately reduce the heat and simmer the lentils gently. If boiled hard, the lentils will turn to mush.
To elevate this simple dish to the next level, consider incorporating these flavor-enhancing mix-ins:
- Add more herbs to taste – Improve the depth of flavor by adding more traditional Greek herbs in addition to the oregano, such as bay leaves and thyme. You can also add chopped fresh parsley to the soup at the end of cooking.
- Serve with fresh lemon juice – Just before serving, squeeze fresh lemon juice into the soup. The tanginess of the lemon brightens every flavor.
- Garnish with fresh herbs – Top the soup with a sprinkle of freshly chopped parsley or cilantro for a burst of fresh, vibrant flavor.
- Serve with classic accompaniments – Greek lentil soup is traditionally served with a drizzle of extra-virgin olive oil for added richness and a side of crusty bread to soak up the flavorful broth.
Storing and Reheating
Storing: Let the lentil soup cool completely to room temperature, then transfer it to an airtight container (or portion it in meal prep containers) and store it in the fridge for 3 to 4 days.
Reheating: Reheat lentil soup on the stovetop or in the microwave until heated through.
Frequently Asked Questions
Here are a few related questions about making lentil soup:
Can you freeze Greek lentil soup?
Yes, this Greek green lentil soup is an excellent choice to batch-cook and freeze for later, so you have a ready-to-eat meal on hand.
Once the soup cools to room temperature, transfer it to a freezer-safe container (leaving room at the top for expansion) and freeze it for up to 3 months. Let it thaw in the fridge before reheating.
Do green lentils need to be soaked?
No, green lentils do not require soaking, but you can soak them for 1-2 hours to reduce cooking time and improve digestibility. Be sure to drain and rinse the lentils after soaking.
How do you thicken lentil soup?
If you prefer a creamy texture, you can thicken this soup by blending a portion of the soup with an immersion blender (or regular blender) until your desired thickness is reached.
More Lentil Recipes
If you have some lentils left after making this lentil soup, check out these recipes:
- 1 L / 4 cups low sodium vegetable broth
- 5 cups water
- 1 1/2 cup green lentils, rinsed
- 2 Tbsp olive oil
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 can (28 oz./796 ml) diced tomatoes (low sodium or no salt added)
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- salt and pepper to taste
- fresh parsley or cilantro to serve
- Add the vegetable stock, water and lentils to a large pot. Bring to a boil. Reduce heat. Cover and cook for about 30 minutes until the lentils start to soften.
- In the meantime, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the carrots, celery and onions. Cook stirring occasionally for about 6 to 8 minutes or until the vegetables start to soften.
- Add the tomatoes, vegetables, garlic powder and dried oregano to the lentils. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and cook for about 25 to 30 minutes until the lentils and veggies are cooked through.
- Serve with fresh herbs such as cilantro or parsley.
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Nutrition InformationYield 5 portions Serving Size 1/5 of recipe
Amount Per Serving Calories 267Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 178mgCarbohydrates 41gFiber 10gSugar 5gProtein 13g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.