Warm and hearty Greek Lentil Soup (Fakes) with brown lentils, olive oil, and fresh veggies. A cozy, classic meal with authentic flavors.
You know that one dish that feels like a warm hug in a bowl? For me, that’s Greek Lentil Soup (Fakes). The first time I had it, I was visiting a family friend in a tiny Greek village. It was one of those crisp, breezy afternoons where the sun was shining but you still needed a light sweater. Their kitchen smelled like garlic, olive oil, and oregano—basically heaven.
When the soup came out, I remember thinking, “Lentil soup? Really?” But after one bite, I was hooked. It was earthy, rich, and surprisingly tangy (thanks to a splash of vinegar at the end, which I thought was weird until I tried it). Since then, it’s become a staple in my own kitchen.
What I love most is how simple it is. No fancy ingredients, no complicated steps—just wholesome flavors coming together in the best way possible. And let’s be real, it’s the kind of recipe that makes you feel a little smug about eating healthy without sacrificing taste.
Why You’ll Love This Greek Lentil Soup (Fakes) Recipe?
- Easy and approachable: It’s made with basic pantry staples, so no last-minute grocery runs.
- Healthy and hearty: Packed with protein, fiber, and nutrients, it’s perfect for a satisfying meal.
- Budget-friendly: Lentils are super affordable, making this a great recipe for families or meal prep.
- Authentic flavors: The oregano, olive oil, and vinegar give it that classic Mediterranean vibe.
Ingredient Notes:
This recipe is all about letting simple ingredients shine. Here’s why each one is essential:
- Brown Lentils: These hold their shape beautifully while cooking and give the soup its hearty texture.
- Olive Oil: Use a good-quality one if you can—it adds richness and ties all the flavors together.
- Onion, Carrot, and Garlic: These three are the base of almost every great soup. They add depth and sweetness.
- Tomato Paste: Just a tablespoon transforms the broth into something deeper and more robust.
- Oregano and Rosemary: These herbs give the soup its signature Greek flavor.
- Red Wine Vinegar: The optional splash at the end adds a tangy brightness that’s hard to resist.
- Bay Leaves: Subtle but necessary. They infuse the broth with an earthy aroma.
How To Make Greek Lentil Soup (Fakes)?
This recipe is straightforward, but every step adds a little magic. Let’s get cooking!
- Prep the Lentils:
Rinse the lentils well under cold water. I usually give them a good swirl in a bowl to make sure they’re clean. Add them to a saucepan, cover with water, and bring to a boil. Let them cook for 10 minutes, then drain. This step helps soften the lentils and makes the soup cook faster. - Sauté the Base:
Heat olive oil in a large pot over medium heat. Toss in the minced onion, chopped carrot, and garlic. Cook for about five minutes, stirring occasionally, until the onion is translucent and your kitchen smells amazing. - Simmer the Soup:
Add the drained lentils to the pot along with water, bay leaves, oregano, and a pinch of rosemary. Bring it all to a boil, then lower the heat to medium-low and cover. Let it simmer for about 10 minutes. - Add Tomato Paste:
Stir in the tomato paste, making sure it dissolves completely. Season with salt and pepper to taste, then cover the pot again and simmer for another 30–40 minutes. Keep an eye on it—if the soup gets too thick, just add a bit more water. - Finish with Flavor:
When the lentils are tender, remove the pot from the heat. Serve the soup hot, drizzled with a little olive oil and (if you’re feeling adventurous) a splash of red wine vinegar. It’s the final touch that brings everything together.
Storage Options:
This soup is even better the next day, so don’t be afraid to make a big batch:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to four days. Reheat gently on the stove or in the microwave.
- Freeze: Portion the soup into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is super flexible—here’s how you can make it your own:
- Add Greens: Stir in a handful of spinach or kale during the last five minutes of cooking for an extra boost of nutrients.
- Make it Spicy: Add a pinch of red chili flakes for a little heat.
- Switch Up the Herbs: Try thyme or basil if you don’t have oregano or rosemary.
- Vinegar Alternatives: Use balsamic or apple cider vinegar instead of red wine vinegar for a different tang.
What to Serve with Greek Lentil Soup (Fakes)?
This soup is hearty enough to stand alone, but if you’re looking to round out the meal, here are some ideas:
- Crusty Bread: Perfect for soaking up every last drop of that flavorful broth.
- Greek Salad: A refreshing side that complements the rich, earthy flavors of the soup.
- Feta Cheese: Crumble a little on top for a creamy, salty finish.
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely! It actually tastes better the next day as the flavors have time to meld together.
What type of lentils should I use?
Brown lentils are best because they hold their shape during cooking. Green lentils work too, but avoid red lentils—they’ll get mushy.
Do I have to add vinegar?
Not at all, but I highly recommend it! The vinegar adds a tangy kick that balances the richness of the soup.
So, what do you think? Ready to try this Greek Lentil Soup (Fakes)? It’s cozy, flavorful, and full of heart. Let me know how it turns out—especially if you add your own twist!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Lentil Soup (Fakes)
Ingredients
- 8 ounces brown lentils
- ¼ cup olive oil
- 1 medium onion minced
- 1 large carrot chopped
- 1 tablespoon minced garlic
- 1 quart water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 pinch crushed dried rosemary optional
- 1 tablespoon tomato paste
- Salt and ground black pepper to taste
- 1 teaspoon olive oil for drizzling
- 1 teaspoon red wine vinegar optional
Instructions
Prepare the Lentils:
- Begin by rinsing the lentils under cold water to remove any debris. Place them in a large saucepan and add enough water to cover them by about one inch. Bring the water to a boil and cook the lentils for 10 minutes. Drain and set aside.
Sauté the Vegetables:
- In a separate large saucepan or pot, heat the olive oil over medium heat. Add the minced onion, chopped carrot, and garlic, and sauté until the onion becomes translucent and aromatic, approximately 5 minutes.
Combine Ingredients and Simmer:
- Add the pre-cooked lentils to the pot along with 1 quart of water, bay leaves, oregano, and the optional pinch of crushed rosemary. Increase the heat to bring the mixture to a boil, then reduce to medium-low, cover, and let it simmer for 10 minutes.
Incorporate Tomato Paste:
- Stir in the tomato paste, ensuring it is evenly distributed. Season with salt and pepper to taste. Cover the pot again and allow the soup to simmer for an additional 30–40 minutes, stirring occasionally. If the soup thickens too much, add small amounts of water to adjust the consistency.
Finish and Serve:
- Once the lentils are tender, remove the soup from the heat. Serve hot with a drizzle of olive oil and, if desired, a splash of red wine vinegar for added tanginess.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
