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Greek Lentil Soup with Feta - Fakes

Course: Soup
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 373kcal
Author: Edyta
This Greek Lentil soup is called 'Fakes' and it's a staple of traditional Greek cuisine. And its deservingly achieved staple status. Fakes is served with lots of olive oil(!), red wine vinegar, and topped with feta; thereby elevating Lentil Soup to another level.
Print Recipe


  • 2 tablespoon Olive oil For sautéing veggies and about 1/2 to 1 tablespoon per serving (See note 1)
  • 1 Onion Medium yellow, chopped
  • 1 Potato Russet, peeled and cubed (See note 2)
  • 1 Carrot Medium, peeled and sliced
  • 2 cloves Garlic Chopped
  • 1 cup Lentils Rinsed (See note 3)
  • 1 tablespoon Soy sauce , 1/4 teaspoon of turmeric, 1/4 teaspoon of coriander, 1/4 teaspoon of dried oregano - all of these are optional (See note 4)
  • 5-6 cups Vegetable broth Or Water ( See note 5)
  • Salt and pepper to taste
  • Red wine vinegar (about 1 teaspoon per serving) ( See note 6)
  • Crumbled feta (about 1 teaspoon per serving) ( See note 7)
  • Chopped parsley for garnish


  • Add 2 tablespoons of olive oil to the dutch oven or other heavy pot;
  • Add onions and saute for 2-3 minutes until translucent;
  • Add carrot and potato and saute for another 2 minutes;
  • Add garlic and cook for a minute;
  • Add rinsed lentils and let them cook for a minute;
  • Add spices as you wish (soy sauce, turmeric, coriander, dried oregano, salt, pepper);
  • Add 5 cups of water or vegetable broth;
  • Cook for about 30 minutes or until the lentils and vegetables are cooked, add water or broth if needed;
  • Check for seasoning, add salt and pepper if desired;
  • Once the soup is cooked, divide into soup bowls, add 1/2 to 1 tablespoon of extra virgin olive oil to each soup, 1 teaspoon of red wine vinegar and 1 teaspoon of crumbled feta;
  • Add some chopped parsley for garnish;
  • You can also add a little bit of dried oregano (Greek would be best);
  • Serve and enjoy.


1. The secret to the amazing taste of this soup is a fresh extra virgin olive oil added once the soup is cooked.
2. Potato is optional as it is not traditionally part of the Greek soup but it adds texture and tastes great.
3. You can use any lentils you like; they differ in the time they cook but you can always taste them and see if they need more time.
4. All this seasoning is optional; you can use any spices you like.
5. I suggest starting with 5 cups of water or broth and adding more if the soup is too thick.
6. Red wine vinegar, as well as extra virgin olive oil, makes this soup so unique.
7. For the finish touches, you can add crumbled feta, parsley and/or dried oregano.


Calories: 373kcal | Carbohydrates: 44g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1501mg | Potassium: 776mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3215IU | Vitamin C: 11.6mg | Calcium: 81mg | Iron: 5.6mg