Greek Lentil Soup - Fakés
Experience the authentic flavors of Greece with this Classic Greek Lentil Soup – Fakés. This hearty, vegan soup is a staple of the Mediterranean diet, featuring tender brown lentils simmered in a rich tomato-based broth with aromatic herbs and a splash of balsamic vinegar for a tangy finish. Perfect for a comforting meal, this recipe is packed with plant-based protein, fiber, and nutrients, making it both nutritious and delicious. Whether served as a light main course or paired with crusty bread, Fakés embodies the simplicity and wholesomeness of traditional Greek cuisine.
Ingredients
- ½ cup extra virgin plus more if desired for garnish
- 1 large red onion finely chopped
- 3 garlic cloves minced
- 1 1- pound bag small brown lentils
- 1 1/2 cups canned crushed or chopped tomatoes
- 1 – 2 carrots peeled and halved or cut into chunks or slices, optional
- 2 bay leaves
- Water of vegetable stock as needed 6 to 8 cups
- 1 – 2 tablespoons good balsamic or red wine vinegar
- 1 tablespoon petimezi optional
- Sea salt and pepper to taste
- Optional: 1 whole dried chile pepper
Instructions
- Heat the olive oil in a medium wide pot over medium heat and cook the onion until wilted, about 8 minutes, stirring occasionally. Stir in the garlic.
- Add the lentils and stir all together to coat in the olive oil.
- Stir in the tomatoes. Add the carrots, bay leaves and enough water to come about an inch above the surface of the lentils. Bring to a simmer, reduce heat to low, cover the pot, and cook slowly for about an hour, until the lentils are very tender and the soup thick and dense. Add water or stock as needed as the lentils cook to make sure there is enough liquid in the pot. The soup should be thick.
- Remove the bay leaves, season to taste with salt, and stir in the vinegar and petimezi, adjusting the seasoning to taste.
- Serve drizzled with more olive oil if desired.
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