Greek lentil soup (Fakes)


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Greek lentil soup (Fakes)

The Greek lentil soup (Fakes) is a nice hearty meal made with lentils, tomato puree (passata), vegetables, olive oil and bay leaves. An easy meal that you can prepare on the stovetop or the slow cooker and can be served hot or cold.

Serve with a drizzle of olive oil and a slice of crusty bread.

Frequently Asked Questions

Is the Greek lentil soup vegan?

Yes, it is!

The Greek lentil soup is not only full of flavour but also a great source of nutrients for vegans and vegetarians!

Lentils contain important vitamins and minerals, are high in protein, fiber, iron, folate, magnesium, and should be part of a healthy diet.

What type of lentils do I use for making lentil soup?

When making the Greek lentil soup (Fakes) recipe, I use the French Green Lentils (also called Le Puy Lentils).They are small in size and have green colour with hints of blue and black. They are the most flavourful of all the lentil varieties with a delicate peppery flavour. What I like about them is that they tend to keep their shape well—That’s why they are perfect for soups, salads and any recipe that requires texture.

You can also use brown lentils easily found in all stores. They are a little larger in size and have a more earthy flavour. They cook much quicker and can become mushy if overcooked. If you use this variety, I suggest reducing the cooking time to 20- 30 minutes to keep their shape.

Can I freeze the Greek lentil soup (Fakes)?

Absolutely can! One of my favourite foods to freeze is the Greek lentil soup (Fakes). I make it in a large stockpot and triple the recipe. That will give me three extra family meals of lentil soup for the month. Pour in large glass containers with lids, date and place in the freezer once cooled.

When needed, defrost in the fridge overnight, warm up the next day and serve.

There have also been situations that I had to warm up from frozen. In this case, you can run the container under a little warm water with the lid on to loosen up the frozen lentils. Tip the frozen lentil block in a pot with ½ cup of stock or water, put the lid on to create some steam and let it melt slowly on a very low heat stirring occasionally. Emergency dinner at its best!

How can I use any leftover lentil soup (Fakes)?

Who doesn’t love leftovers!

If you are using the Le Puy variety of lentils to make this soup, which tend to hold their structure better, once cooked simply drain their liquid (use this to boil grains or pasta in or use as stock in your next meal) and use them in the following ways. Add them to a green or mixed grain salad, stir through stews, add in shepherd’s pie, make veggie balls or use them as a burrito’s filling.

You can also use leftover lentil soup made with brown lentils. Simply reserve some of the liquid and mash the lentils and veggies with a fork or roughly blend in a food processer to get a thick puree. I love this variety because it mashes well, and you can add it to other meals without noticing it’s there.

Add the mashed lentils to burger patties and dips, lasagna, spaghetti Bolognese or stews. A great tip if you have fussy eaters. I also like freezing the pureed lentils in ice cubes for later use—an added boost of nutrients and fibre.

You can also serve the Greek lentil soup (Fakes) like a sauce over mashed potatoes, grains or pasta. When making this recipe, slightly reduce the amount of liquid added and once lentils are cooked thicken the soup with some corn-flour or tapioca flour and serve.

You are only limited to your imagination what you can do with the leftovers!

How long does lentil soup last in the fridge?

You can keep the Greek lentil soup (Fakes) in the fridge for up to five days or store in the freezer for up to six months.

Can I add rice to the Greek lentil soup?

Traditionally in some parts of Greece and Cyprus, rice is added to the Greek lentil soup meal (Fakes).  Add ½ a cup of uncooked basmati rice and one extra cup of liquid halfway through the cooking process. Ensure you rinse the rice well before using to get rid of some of the naturally occuring arsenic and excess starch.


Greek lentil soup (Fakes)

The Greek lentil soup (Fakes) is a nice hearty meal made with lentils, tomato puree (passata), vegetables, olive oil and bay leaves. A soup, not only full of flavour, but also a great source of nutrients for vegans and vegetarians!
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course, Soup
Cuisine Greek, Mediterranean
Servings 8 people
Calories 493 kcal


  • 500 grams lentils soaked – French Green Lentils (called Le Puy) 
  • 1 L chicken stock /beef stock or water (or a mixture of water and stock)
  • 2 carrots medium – chopped or whole (no need to peel if they are organic)
  • 2 onions large – chopped
  • 7 garlic cloves – whole
  • 1 cup red capsicum chopped or whole
  • 2 cups tomato purée (tomato passata)
  • 2 tbsp tomato paste
  • ¾ cup olive oil plus extra to drizzle over the plate of soup
  • 3 bay leaves
  • ½ tsp pepper
  • 1 tbsp salt


  • (Optional but recommended). Soak the lentils from the night before. Place in a bowl of water mixed with ½ a cup of apple cider vinegar or 1 tablespoon of natural salt and leave overnight on the kitchen bench. The next day rinse well and use as normal.
  • Place everything in a large pot, except the ½ cup of olive oil and salt, and cook covered on medium heat for around 40 min or until the lentils are cooked through.
  • If you used the veggies whole like I do for convenience, once cooked, carefully pull these out into a plate. Roughly mash these with a fork or pulse in a food processor a couple of times to coarsely chop. Pour the veggies back into the soup and stir through. 
  • Lastly. Switch off the heat and add ¾ a cup of olive oil and salt. Stir well.
  • It can be served hot or cold. It’s equally delicious!


  1. I tend to chop half of the veggies into cubes and leave the other half whole to purée at the end of the cooking time. It gives the Greek lentil soup (Fakes) a different texture. It’s a personal preference.
  2. For some added flavour you can sauté the chopped veggies before adding them into the pot. 
  3. The Greek lentil soup (Fakes) recipe is also slow cooker friendly. Cook on low with the lid on for 6 hours. If you find it still has a lot of liquid at the end of the cooking time, uncover the slow cooker and put it on high for an extra half an hour. Some of the excess liquid will evaporate.
  4. For a more authentic traditional recipe, just before serving, add a freshly crushed garlic clove together with a drizzle of olive oil. 
  5. Serve with a side of toasted sourdough bread, anchovies or smoked fish, red hot chillies, salty olives and a generous drizzle of vinegar over the top.
  6. Leftovers can keep in the fridge for up to a week or frozen for up to three months. You can also add the Greek lentil soup (fakes) to other meals for some extra nutrition. Check out my suggestions above.


Calories: 493kcalCarbohydrates: 50gProtein: 21gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 4mgSodium: 1999mgPotassium: 1006mgFiber: 21gSugar: 8gVitamin A: 3587IUVitamin C: 38mgCalcium: 64mgIron: 6mg
Keyword Greek Lentil Soup (Fakes)
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