Soups

Greek Lentil Soup (Fakes)

Greek Lentil Soup (Fakes) - 1

Prep

10 minutes

Cook

30 minutes

Yield

4

🍲 This authentic Greek Lentil Soup (Fakes) is creamy, flavorful comfort food! Ready in under an hour with just 10 minutes of prep time!

A creamy, delicious Greek lentil soup that is prepared Greek-style. Of course, you know me, I always love making Greek recipes for you. This traditional Greek lentil soup combines lentils, onions, and carrots, all with a delicious tomato-based broth. It’s creamy, it’s flavorful, and it’s the ultimate comfort food for fall and winter!

❤️ Why You’ll Love Greek Lentil Soup

  • 10-Minute Prep: Yep, that’s it – whip this bad boy up in under an hour, but the prep will only take about 10 minutes.
  • Incredibly Flavorful: The combo of spices mixed with lentils, carrots, and a tomato broth is seriously perfect.
  • Healthy & Hearty: This vegan Greek lentil soup recipe is healthy and hearty, filling you up with so many nutrients.
  • Budget-Friendly: Made with simple, inexpensive ingredients that deliver maximum flavor and nutrition.
Greek Lentil Soup (Fakes) - 2

🍲 Ingredients

Red Lentils – Use red lentils for the best consistency in this soup. Lentils are rich in fiber, folate, and potassium making them an awesome choice for your recipes. They also provide energizing iron and vitamin B1, plus they cook quickly and break down beautifully to create that signature creamy texture.

Tomato Paste – Don’t skip the tomato paste as it’s what makes this Greek lentil soup so delicious with its rich, concentrated tomato flavor. It creates the perfect base for the broth and adds depth and umami that transforms simple ingredients into something extraordinary.

👩‍🍳 How to Make Lentil Soup

Veggies in a pot being cooked - 3
  1. Into a large pot, heat the olive oil for 30 seconds on medium heat. To the pot, add the onions, garlic, and carrot, and cook for 5 minutes stir often to avoid burning
Ingredients for lentil soup in a pot being stirred - 4
  1. You want the onions to be golden, not brown. Turn the heat to low if your stovetop is strong
Water being added to Greek Lentil Soup - 5
  1. To the pot, add the bay leaves, tomato paste, vegetable stock paste salt, and pepper. Stir to evenly coat all the ingredients
Lentil Soup being scooped into bowls - 6
  1. Increase heat to high, add the lentils and water (or vegetable stock), and cook for 20 minutes or until the carrots are completely tender and perfect. Serve with vinegar. This is a must.

🪄 Tips and Tricks

  • Vinegar: For this recipe, vinegar is so important as it heightens the flavor and blends everything perfectly.
  • Heat: Turn the heat to low if your stovetop is strong to prevent the onions from browning too quickly.
  • Prep: Make a big batch of this fakes soup and freeze some to have on hand for easy, healthy meals.
  • Consistency: Red lentils break down naturally to create the perfect creamy texture without any dairy.
Greek lentil soup being scooped with a spoon - 7

🗒 Substitutions

  • Lentils: Green or brown lentils work but will take longer to cook and won’t break down as much.
  • Vinegar: Any type of vinegar will work, but avoid substituting it with lemon juice for an authentic flavor.
  • Stock: Water works fine, but vegetable stock adds extra depth of flavor to the soup.
  • Vegetables: Add celery or bell peppers for extra vegetable content and Mediterranean flair.

🗒 Best served with

  • Dutch Oven Bread
  • Fluffy Pita Recipe
  • Simple Homemade Greek Salad

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 4 days in the fridge. You can also freeze this Greek Lentil Soup. Let it cool, then package it up in an airtight container and store in the freezer for up to 4 months.

🤔 Common Questions

“Fakes” in Greek is a traditional vegan soup that is served in many Greek homes. This combo of tomato broth with lentils is something I’ve grown up with. Bonus that it’s vegan!!

Vinegar is a traditional ingredient in Greek lentil soup, providing the perfect acidic balance that enhances all the flavors, while lemon would alter the authentic taste profile.

Red wine vinegar is traditional, but white wine vinegar or even apple cider vinegar work well for this recipe.

Yes! Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4-6 hours until lentils are tender.

The carrots should be completely tender and the red lentils will have broken down to create a naturally creamy consistency.

Yes! This traditional Greek lentil soup is naturally vegan and packed with plant-based protein and nutrients.

Greek lentil soup being scooped with a spoon - 8

Greek Lentil Soup (Fakes)

Video

YouTube video - 9

Ingredients1x2x3x

  • 3 tbsp. olive oil
  • 6 garlic cloves roughly chopped or smashed
  • 1 medium onion minced
  • 1 large carrot chopped
  • 2-3 bay leaves
  • 1 ½ tbsp. tomato paste
  • 1 ½ tbsp. vegetable stock paste
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cooked lentils cook before you start the recipe
  • 6 cups of hot water or vegetable stock if you don’t have the stock paste
  • 1-2 tbsp. red wine vinegar to serve with each serving HIGHLY RECOMMENDED

Instructions

  • Into a large pot , heat the olive oil for 30 seconds on medium heat.
  • To the pot, add the onions, garlic, and carrot and cook for 5 minutes stir often to avoid burning. You want the onions to golden, not brown. Turn heat to low if your stovetop is strong.
  • To the pot, add the bay leaves, tomato paste, vegetable stock paste salt, and pepper. Stir to evenly coat all the ingredients.
  • Increase heat to high, add the lentils and water (or vegetable stock), and cook for 20 minutes or until the carrots are completely tender and perfect.
  • Serve with vinegar. This is a must.

Notes

Nutrition

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Greek lentil soup being scooped with a spoon - 14

Greek Lentil Soup (Fakes)

Ingredients

  • 3 tbsp. olive oil
  • 6 garlic cloves roughly chopped or smashed
  • 1 medium onion minced
  • 1 large carrot chopped
  • 2-3 bay leaves
  • 1 ½ tbsp. tomato paste
  • 1 ½ tbsp. vegetable stock paste
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cooked lentils cook before you start the recipe
  • 6 cups of hot water or vegetable stock if you don’t have the stock paste
  • 1-2 tbsp. red wine vinegar to serve with each serving HIGHLY RECOMMENDED

Instructions

  • Into a large pot , heat the olive oil for 30 seconds on medium heat.
  • To the pot, add the onions, garlic, and carrot and cook for 5 minutes stir often to avoid burning. You want the onions to golden, not brown. Turn heat to low if your stovetop is strong.
  • To the pot, add the bay leaves, tomato paste, vegetable stock paste salt, and pepper. Stir to evenly coat all the ingredients.
  • Increase heat to high, add the lentils and water (or vegetable stock), and cook for 20 minutes or until the carrots are completely tender and perfect.
  • Serve with vinegar. This is a must.

Video

Notes

Nutrition

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