Greek Lentil Soup

This is a healthy Greek soup called ‘fakes’ (pronounced FAH-kess)   

Its as healthy as it is delicious, and anything that gets kids to eat lentils is a plus in my book.  Believe me when I say, kids go crazy for this! This is a weekly staple in my house because my fussy eater loves this one too. 

Did I also mention it’ i super easy to make!  This traditional dish was a staple growing up in my house, and now I can share my mum’s recipe with you!   I lost her a few years ago and sharing her memory through her recipes give me a lot of joy. 

This dish is normally served with a drizzle of olive oil and use a splash of vinegar to give to give it a lift.   



Serves: 4

  • 500gms brown lentils
  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 1 brown onion, chopped finely
  • 1 large carrot, chopped
  • 5 cups of water
  • 1/4 teaspoon dried oregano
  • 1 bay leaves
  • 1 tablespoon tomato paste (optional*)
  • extra-virgin olive oil, for drizzling
  • 1 teaspoon red wine vinegar


 20 mins or 2 hours if you use the soaking method | Cook: 45 mins

  1. Wash the lentils thoroughly and soak for a couple of hours.  Alternatively,

Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat.

Simmer for 10 minutes and then drain.

  1. Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring until soft.
  2. Stir in tomato paste and season to taste with salt and pepper.

Cover and simmer

30-40 minutes or until the lentils have softened, stirring occasionally.

Add additional water if the soup becomes too thick.

Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.

Kids really love the addition of tomato paste.

Add a side of roast potatoes, steamed green beans, feta (for those who want to crumb some on top) and crusty bread, for a hearty, delicious Greek winter soup.


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