Traditional Greek Lentil Soup (Edit recipe)

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Greek lentil soup, known as Fakes (pronounced "fah-kehs"), is a traditional dish in Greek cuisine, often served as a hearty, vegetarian meal. It is typically made with brown lentils, vegetables like onions, carrots, and celery, and seasoned with herbs such as bay leaves, oregano, and rosemary. The soup is traditionally finished with a drizzle of olive oil and a splash of vinegar, enhancing its flavor and nutritional profile.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

55 minutes

INGREDIENTS

13

Serves: 4-6

Ingredients

1 cup Lentils, Dried, brown
1 whole Onion, large, finely chopped
2 whole Carrots, medium, diced
2 cloves Garlic, minced
14.5 oz Diced Tomatoes, 1 can
4-5 cups Vegetable Broth, or water (adjust for desired consistency)
3 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
2 pieces Bay Leaf
1 tsp Oregano, Dried
Salt and Pepper, to taste
1 Tbsp Red Wine Vinegar
Parsley, chopped, for garnish
Feta Cheese, crumbled, for serving (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Lentils: Rinse the brown lentils under cold running water until the water runs clear. Drain and set aside.
Soak the Lentils: Place the lentils in a large pot and cover with water. Bring to a boil, then reduce heat and let cook for 10 minutes. Drain and set aside.
Sauté the Vegetables: Heat ¼ cup of Argilos EVOO in a large pot over medium heat. Add the chopped onion, carrot, and garlic. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
Cook the Soup: Add the drained lentils to the pot, along with 1 quart (4 cups) of water, bay leaves, oregano, and rosemary. Bring the mixture to a boil, then reduce the heat to low and let it cook until the lentils are soft, about 30 to 40 minutes.
Remove Bay Leaves: Discard the bay leaves from the soup.
Season and Serve: Season the soup with salt and pepper to taste. Stir in the remaining 2 tablespoons of Argilos I Early EVOO and red wine vinegar. Serve hot, with extra olive oil and vinegar on the side for those who like it.

Notes

Lentil Selection: Brown lentils are traditional for Greek lentil soup, offering a firm texture and earthy flavor.

Herbs: Fresh herbs can replace dried; use about three times the amount (e.g., 3 teaspoons fresh oregano instead of 1 teaspoon dried).

Vinegar: Red wine vinegar adds a tangy note, but white wine vinegar or lemon juice works too.

For Greek lentil soup we recommend ARGILOS I Early Harvest Extra Virgin Olive Oil. It has vibrant, fruity notes with a peppery finish.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	10 g
Carbohydrates:	32 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	948 mg
Fiber:	12 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated for total recipe.