Go Back
–+ servings
greek-lentil-soup-fakes

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course, Soup
Cuisine Greek, Mediterranean
Servings 8 people
Calories 493 kcal

Ingredients
 
 

  • 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
people

Instructions
 

  • (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!

Notes

  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.

Nutrition

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)
Tried this recipe?Let us know how it was!