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Vegetarian, European

Fakes, Greek lentil soup with feta

Fakes is a thick Greek soup made of brown lentils simmered with onions, carrots, tomato and bay leaf. This recipe serves 4, takes 55 minutes, is rated very easy, and costs €1.40 per person. The key to a good fakes is the splash of vinegar stirred in at the end and the crumbled feta on top.

Tonight, a classic from every Greek table, fakes, a thick lentil soup finished with a splash of vinegar.

Fakes, Greek lentil soup with feta
Total time
55 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Fakes is the lentil soup found on just about every Greek table in winter. Brown lentils simmer slowly in a tomato broth scented with bay leaf until they turn into a thick, almost creamy soup, without a drop of cream involved. The vinegar stirred in at the end changes everything, adding a bright edge that wakes up the dish and keeps it from tasting heavy.

It's a perfect weeknight dinner when you want something simple and cheap, built mostly from pantry staples. Mon Chou loves it for cold evenings when nobody wants to fuss over dinner. Topped with crumbled feta and served with country bread, it becomes a full meal, satisfying without being heavy.

The ingredients

4 people

Pantry

  • Brown lentilsoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 200 g
  • Bay leavesoften in the pantry 2 leaf
  • Red wine vinegaroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • Garlic 3 cloves

Dairy

  • Feta 150 g

Bakery

  • Country bread 6 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Rinse the lentils. Slice the onions thin, cut the carrots into rounds, and crush the garlic.

    Sort through the lentils by hand, a small stone sometimes hides among them.

  2. Sauté the onions and carrots in the oil with the garlic.

    A few minutes are enough, the goal is to soften them, not brown them.

  3. Add the lentils, tomatoes and bay leaves, then cover generously with water.

    Use about 3 times their volume in water, lentils drink up a lot.

  4. Cover and simmer gently until the lentils are tender. 35 min

    Salt only at the end of cooking so the lentils stay tender.

  5. Stir in the vinegar and a drizzle of raw olive oil, then serve with crumbled feta and bread.

    Let everyone add a bit more vinegar at the table, just like in Greece.

Our tips to get it right

  • If the broth reduces too fast while simmering, top it up with hot water rather than cold, so you don't interrupt the simmer.
  • Mash a ladleful of cooked lentils against the side of the pot to thicken the soup naturally, with no added fat.
  • Always taste after adding the vinegar, since some vinegars are stronger than others, and adjust the amount gradually.

The variations

  • Swap the brown lentils for green lentils, they hold their shape a bit better by the end of cooking.
  • For a richer version, add a stalk of celery along with the carrots, a common habit in Greek kitchens.
  • To save time, use canned, already cooked lentils and cut the simmering time to 10 minutes after adding the tomatoes.

What to serve it with

  • Toasted country bread
  • Black olives as a starter
  • A glass of light red wine

Storage

Fakes keeps for 3 days in the fridge in a sealed container, and the flavor actually rounds out overnight. The soup freezes well for up to 2 months, without the feta or bread. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Questions about this dish

Do you need to soak brown lentils before cooking?

No, brown lentils don't need soaking, unlike chickpeas or dried beans. Just rinse them in cold water and pick through them by hand before cooking.

Can you make fakes ahead of time?

Yes, it's actually recommended, since the flavor develops after a night in the fridge. Reheat the soup gently and add the vinegar and feta only right before serving.

Can you use a different cheese instead of feta?

You can use crumbled sheep's milk cheese if you don't have feta on hand. The result will be a bit less salty and tangy, but the soup still works well.

Why does this lentil soup include vinegar?

Vinegar is the signature touch of fakes, adding acidity that balances the richness of the tomato and olive oil. Without it, the soup tastes noticeably flatter.

How long does it take to make a Greek fakes lentil soup with feta?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Greek fakes lentil soup with feta?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Greek fakes lentil soup with feta cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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