Greek
Fakes Soupa
A humble Greek lentil soup simmered with onion, garlic, bay leaf, tomato, and good olive oil. A splash of red wine vinegar at the table gives it the bright finish found in home kitchens across Greece.
Watch it madeDimitra's Dishes · 5:43
Ingredients
- Brown or green lentils1 cup
- Water4 cups, divided
- Extra virgin olive oil3 tbsp, plus extra to serve
- Yellow onion, finely chopped1 small
- Carrot, finely chopped1 small
- Garlic cloves, thinly sliced2
- Tomato paste1 tbsp
- Bay leaf1
- Dried Greek oregano1/2 tsp
- Fine sea salt3/4 tsp, or to taste
- Freshly ground black pepper1/4 tsp
- Red wine vinegar1 tbsp, plus extra to serve
Method
- Pick over the lentils for any small stones, then rinse them well under cold running water.
- Put the lentils in a pot with 2 cups of the water, bring to a boil, and simmer for 5 minutes; drain and rinse the lentils, discarding this first cooking water.
- Wipe out the pot, add the olive oil, and warm it over medium heat.
- Add the onion and carrot and cook for 5 to 6 minutes, stirring often, until softened but not browned.
- Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for another minute to deepen its flavor.
- Return the drained lentils to the pot and add the remaining 2 cups water, bay leaf, oregano, salt, and pepper.
- Bring to a gentle boil, then lower the heat, partially cover, and simmer for 30 to 35 minutes, until the lentils are tender and the soup is lightly thickened.
- Remove the bay leaf, stir in the red wine vinegar, and adjust salt and pepper to taste.
- Let the soup rest off the heat for 5 minutes, then serve warm with a drizzle of olive oil and extra vinegar on the side.
Common questions
Can I substitute red lentils for brown or green lentils in Fakes Soupa?
Yes, but red lentils cook much faster and break down into a smoother, thicker soup. If using red lentils, skip the pre-boil step and simmer gently for about 15 to 20 minutes, checking often so they don’t turn mushy.
How long does Fakes Soupa take from start to finish?
Plan on about 45 to 55 minutes total. The lentils need a 5-minute pre-boil plus 30 to 35 minutes of simmering, and the vegetables take another 6 to 8 minutes. Add a few minutes for chopping and rinsing.
What are the most common mistakes when making lentil soup?
The biggest mistakes are skipping the first boil-and-drain step, which can make the soup less clean-tasting, and boiling too hard, which can split the lentils unevenly. Also, don’t add the vinegar too early; stir it in at the end.
How should I store and reheat leftover Fakes Soupa?
Cool it quickly, then refrigerate in a covered container for up to 4 to 5 days. It thickens as it sits, so add a splash of water when reheating on the stove or in the microwave until it reaches your preferred consistency.
What should I serve with Fakes Soupa?
Serve it with crusty bread, olives, or a simple salad, and finish each bowl with a drizzle of extra virgin olive oil. A little feta on the side works well too, though the vinegar and oregano already give it plenty of brightness.