🥣 Fakes (Greek lentil soup)
Fakes is the everyday Greek lentil soup: brown lentils simmered with tomato, carrot and a bay leaf until thick and earthy. A splash of vinegar stirred in at the table gives it its typical tangy finish, and a thread of olive oil adds richness. It is eaten as a main course, often with olives on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g brown lentils, rinsed
- 2 tomatoes, grated (or 200 g passata)
- 1 carrot, diced
- 2 bay leaves
- 2 tbsp olive oil
- 1–2 tbsp red vinegar
- 1.2 l water
- Salt and black pepper
Method
- Cover the lentils with water, bring to the boil for 2 minutes, drain and return to the pot.
- Add 1.2 l fresh water, the carrot, tomatoes and bay leaves and bring to a simmer.
- Cook gently for 40–45 minutes until the lentils are soft and the soup thickens.
- Season with salt and pepper, stir in the olive oil and remove the bay leaves.
- Serve hot with vinegar added to taste in each bowl.
How to make it lighter
- Keep the olive oil to 1 tablespoon for the pot — each tablespoon is about 120 kcal.
- Make it thicker rather than oilier: let it simmer longer for a creamy texture.
- Serve with a big tomato and cucumber salad instead of extra side dishes.
History
Lentils have been eaten in Greece since antiquity, and lentil soup is mentioned in ancient Greek comic writing. Today fakes is a standard home dish, especially popular during Orthodox fasting periods.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →