Name: Fakes (Greek Lentil Soup)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Greek
Ingredients: ¾ cup Whole Brown Lentils, washed; 2 tbsp Olive Oil; ½ Onion, finely chopped; 1 Carrot, diced; 2 clove Garlic, minced; ½ cup Tomato Puree; 1 Bay Laurel Leaf; ½ tsp Dried Oregano; 3 cup Water; 1 tbsp Red Wine Vinegar, for finishing; 2 tbsp Parsley, chopped; to taste Salt; to taste Black Peppercorns, freshly crushed

50 mintotal

Prep 10 min · Cook 40 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat olive oil in a pot over medium heat and cook the onion and carrot until slightly softened.
Add the garlic and cook briefly until fragrant.
Add the lentils, tomato puree, bay leaf, oregano, water, salt, and black pepper.
Bring to a boil, then reduce the heat and simmer until the lentils are tender.
Mash a small portion of the lentils against the side of the pot to lightly thicken the soup.
Remove the bay leaf and stir in the red wine vinegar.
Adjust seasoning and finish with chopped parsley.

How to tell it's done

The soup should be hearty and lightly thick, with tender lentils that still hold some shape.

Getting it right

Tip

Add the vinegar at the end; boiling it for too long dulls the bright Greek-style finish.

What to serve it with

Serve with bread, olives, and a drizzle of olive oil.

Common mistakes

The lentils become mushy and the vinegar tastes dull.: Simmer only until the lentils are tender and stir in red wine vinegar after removing the bay leaf.

Substitutions

Use Green Lentils if Whole Brown Lentils are unavailable.
Use lemon juice instead of red wine vinegar if needed, but the flavor will be slightly different.
Add more water for a thinner soup or simmer longer for a thicker version.

Storing and reheating

Refrigerate Greek lentil soup for up to 4 days. Reheat with a splash of water if it thickens; freeze for up to 2 months.

Gigantes Plaki (Greek Baked Giant Beans)

Gigantes plaki bakes giant beans in tomato, carrot, celery, garlic, oregano, paprika, olive oil, and parsley until creamy and saucy.

1 hr 25 minvegan

Revithada (Greek Chickpea Stew)

Revithada is a Greek chickpea stew with onion, garlic, bay leaf, oregano, olive oil, lemon, and a lightly thick broth.

1 hr 10 minvegan

Avgolemono (Greek Lemon Chicken Soup)

Avgolemono is a Greek lemon chicken soup enriched with egg for a silky broth, tender chicken, soft rice, dill, and bright lemon flavor.

55 minnon vegetarian

Fasolada (Greek White Bean Soup)

Fasolada is a Greek white bean soup with tomato, carrot, celery, oregano, olive oil, lemon, and parsley.

1 hr 5 minvegan

Greek Fried Cheese

Greek fried cheese saganaki gives halloumi a crisp flour-dusted crust with warm salty cheese, lemon, black pepper, and oregano.

16 minvegetarian

Greek Grilled Octopus

Greek grilled octopus is simmered until tender, rested briefly, then seared with olive oil, lemon, oregano, garlic, and parsley.

1 hr 25 minpescatarian

Ingredients